For the Cured Foie Gras

Ingredients

  • 70g salt
  • 30g TCM
  • 10g white pepper
  • 10g sugar
  • 500g foie gras

* Yields more cure than required – only use 14g cure per 500g foie gras

Method

  1. Mix all ingredients except the foie gras together to make the cure.
  2. Toss the foie gras in 14g of the cure.
  3. Place in a cryovac and allow to cure at least overnight.

For the Hazelnut Milk Base

Ingredients

  • 300g peeled hazelnuts
  • 15g salt
  • olive oil
  • 750g milk
  • 200g cream
  • 80g sugar

Method

  1. Toss the Hazelnuts in the salt and olive oil and roast in a 160°C convection oven until fragrant and light brown in color.
  2. Combine roasted hazelnuts with the rest of the ingredients in a pot and bring to a simmer.
  3. Remove the mixture from the heat and break up the hazelnuts in the milk using a hand blender.
  4. Cool the mixture and store overnight for flavors to infuse.
  5. Strain through a chinois with 8 layers of cheesecloth and reserve.

For the Pâte Brisée

Ingredients

  • 225g AP flour
  • 150g unsalted butter, cold, cubed
  • zest of 1 lemon
  • 2g fine sea salt
  • 30g sugar
  • 1 whole egg
  • 1.5 egg yolks

*Yields 450g = 1 x 11” tart

Method

  1. In an mixer bowl fitted with a paddle attachment combine the flour, butter, zest and salt.
  2. Mix on low until fine textured.
  3. Add the sugar, followed by the egg and yolk.
  4. Continue to mix until just incorporated.
  5. Chill or freeze allowing a minimum of two hours to rest before rolling out.
  6. Roll out and set into tart pan.
  7. Rest for at least 1 hour.
  8. Dock the crust and weigh with pie weights in plastic wrap.
  9. Bake at 180°C with a low fan for 16 minutes, rotating after 12 minutes, remove the pie weights and bake until crust is cooked and light golden on the edges.
  10. Allow to cool and then reserve.

For the Hazelnut Milk Glaze

Ingredients

  • 1000g hazelnut milk base (from above)
  • 2g agar
  • 10 sheets gelatin, Silver

Method

  1. Whisk the agar into the hazelnut milk in a pot and bring to a simmer while whisking constantly.
  2. Simmer for 1 minute to ensure agar is activated.
  3. Remove from heat and add bloomed gelatin.
  4. Adjust seasoning, then cool over an ice bowl until body temperature.
  5. Place in a sauce gun and reserve to use later to glaze foie gras tarts.

For the Salted Strawberries

Ingredients

  • 4g kosher salt
  • 2g sugar
  • 100g strawberries

Method

  1. Slice strawberries in half lengthwise and toss with the salt and sugar.
  2. Allow to macerate for 45 minutes to 1 hour and then punch to appropriate size.
  3. Reserve for service.

For the Hazelnut Pudding

Ingredients

  • 1000g hazelnut milk base
  • 11g agar

Method

  1. Whisk the agar into the hazelnut milk in a pot and bring to a simmer whisking constantly.
  2. Simmer for 1 minute to ensure agar is activated.
  3. Pour into trays and allow to set up in the cooler.
  4. Once set, blend until smooth, pass through a fine mesh tamis and reserve for service.

For the Candied Hazelnuts

Ingredients

  • hazelnuts
  • simple syrup
  • oil
  • salt

Method

  1. Simmer peeled hazelnuts in simple syrup for 45 minutes to 1 hour, then drain.
  2. Fry drained hazelnuts at 350°F  until golden and then remove from oil and season with salt.
  3. Allow oil to drain off on paper towels.
  4. Cut nuts in half along their natural split and then reserve for service.

For the Foie Gras Tart

Ingredients

  • 500g cured foie gras (from above)
  • pâte brisée (from above)
  • hazelnut milk glaze (from above)
  • candied hazelnuts (from above)
  • salted strawberries (from above)
  • hazelnut pudding (from above)
  • sliced radishes

Method

  1. To set the tarts steam the cured foie gras at 90°C until soft.
  2. Blend the Foie in a vita-prep and pass through a chinois.
  3. Re-emulsify the foie gras using a hand blender or whisk over and ice bowl as necessary.
  4. Once foie gras mixture is emulsified, but still pourable, fill the tarts and then tap them on a counter to ensure there are no air pockets in the foie gras.
  5. Set tarts in the cooler and allow the foie to set up.
  6. Once set, glaze the tarts with hazelnut milk.
  7. Allow to set in a cooler.
  8. Once ready for service, slice the tart and garnish with candied hazelnuts, salted strawberries, sliced radishes and hazelnut pudding.

 

Recipe courtesy of Erik Anderson and of 3 Michelin-starred Coi Restaurant.

Erik Anderson Chef Feature