- 1 kg of foie gras
- 1 punnet of strawberries
- 1 punnet of wild strawberries
- Blackberry vinegar
- Redcurrant vinegar
- Yellow wood sorrel
- Purple delight
- Duck’s juice
- Form the foie gras (without de-veining) with a film to obtain a form suitable for roasting.
- In a hot frying pan, brown all the sides of the foie gras, using only the dish of the spoon to avoid damaging it.
- Glaze with duck juice and reduced blackberry vinegar, put in the oven for about 4 minutes at 200°C.
- Take out the foie gras and allow to rest – ensure the rest time is at least equal to the cooking time.
- After the cooking process, glaze with a mixture of duck juice and blackberry vinegar.
- To make the fermented strawberries, clean the strawberries with white vinegar, rinse well and place them in a vacuum cooking bag. Use 480g of strawberries and add 10g of salt.
- Place the vacuum sealed strawberries in a fermenting machine for 3 to 5 days at 40°C. Only keep these fermented strawberries for a maximum of 3 days after opening.
- Recover the strawberry juice from the vacuum bag, place in a saucepot and add the currant vinegar little by little, reducing the mixture to obtain a juice texture.
- Prepare a parsley powder.
- Make strawberry crisps by cutting thin slices of the green strawberries, sprinkling them with icing sugar and baking them for 30 minutes at 90°C.
- Place the foie gras off centre of the plate.
- Sprinkle the parsley powder on the top of the foie gras.
- Place the lemon tagetes, bronze fennel, nepeta flowers and yellow wood sorrel (oxalis) on the top of the foie gras.
- Place the fermented strawberries and strawberry crisps adjacent to the foie gras.
Recipe courtesy of Christopher Hache from his time at L’Ecrin at Hôtel de Crillon, A Rosewood Hotel.
Image © Rosewood Hotels.