Serves 4
Ingredients
Civetsauce
100g hare bones
50g hare blood
300g red wine, such as amarone
1 star anise pod
1⁄4 cinnamon stick
10 black peppercorns
5 juniper berries
1 bay leaf
orange zest
5g cocoa powder
1 vanilla pod
Creamed foie gras
50g cleaned foie gras
100g whole milk
0.7g sea salt
0.5g sugar
0.2g white pepper
Hare crème royale
6g criollo chocolate, 70% cocoa
Crema (foam) from 2 tierra lavazza espressos
35g reserved civet sauce
35g reserved creamed foie gras
sea salt and black pepper
Chocolate-coffee biscuitcrumbs
5g butter
5g sugar
1g coffee powder
5g cocoa powder
5g flour
0.2g sea salt
Vegetable ash
100g carrot peelings
100g celery
100g parsley
50 thyme
50g sage
50g rosemary
50g basil
Toserve
Brown muscavado sugar
Powdered dried aromatic herbs (mint, oregano,fennel, lemon balm)
Powdered dried Jerusalem artichoke
Powdered dried celeriac (celery root)
Black truffles, cut into very small brunoise
Powdered white langhe truffles vegetable ash
Ground spices (cinnamon, star anise, black pepper,juniper, clove)
Powdered dried porcini mushrooms
Vanilla salt
Method
Civetsauce
Combine all the ingredients and place in the fridge to marinate for 24 hours. place in a copper pan and cook over low heat until reduced by a quarter. Strain to remove the solids and slowly reduce by half.
Creamed foie gras
Immerse the foie gras in the milk for 3 hours. Pour out the milk, vacuum-seal the foie gras with the remaining ingredients and leave to marinate for 36 hours. Cook the foie gras in the bag in a water bath at 60c for 20 minutes. Process and pass through a sieve.
Hare crème royale
Melt the chocolate and add the crema. Mix the civet sauce and foie gras together. Add the chocolate mixture. season with salt and pepper.
Chocolate-coffee biscuitcrumbs
Mix all the ingredients together by hand to create a homogenous mixture. Let it sit in the fridge for 12 hours. Spread it out in a flat layer on a silicone baking mat in a thin sheet and bake in the over at 160c for 8 minutes. Once cold, break it into crumbs.
Vegetable ash
Put the vegetables and herbs on an oven tray and bake at 220c until they have blackened (approximately 40 minutes). Blend the burned herbs in a thermal mixer at maximum speed. Pass the powder through a fine sieve and store in an airtight container.
Toserve
Spread a thick layer of hare crème royale on a square plate and keep it cool in the fridge. Remove it just before serving. Caramelize the muscovado sugar in five patches directly on top of the crème royale with a blowtorch. Make a camouflage pattern with the coloured vegetable and herb powders and the chocolate-coffee biscuit crumbs. Serve with a teaspoon and a cup of fruity filter coffee.