Foie gras a la Chinois
Serves 10

Ingredients

Poaching liquid “ Chinois ”

  • 10 pcs whole garlic with skin
  • 1 pc galangal
  • 10gm cinnamon sticks
  • 5 gm star anise
  • 20gm caster sugar
  • 20gm superior dark soya sauce
  • 1 litre distilled water
  • 10 gm Angelica
  • 10 gm poor’s man ginseng
  • 5 gm liquorice stick
  • 2 gm Sze Chuan pepper corn
  • 2 gm Sarawak white pepper corn
  • 5 gm rock sugar
  • 100 ml superior light soya sauce

METHOD

  • In a pot, caramelise caster sugar. Add dark soya sauce for 2 minutes, then add in water.
  • In a pan, lightly fry ingredients (1) till fragrant. Put all ingredients into a satchet with the rest of the ingredients in (3) and seal the bag.
  • Add the satchet into the pot of water and boil for 15 min then simmer for 5 hours.
  • After 5 hours, remove from heat and add in light soya sauce

Poaching Foie gras “ Chinois ”

  • 2 nos big Foie gras lobes
  • 1 litre poaching liquid “Chinois”

METHOD

  • Pre heat Combi oven on steam mode to 65 degree celcius.
  • Warm the poaching liquid to 70 degree in a pot, then add in the Foie gras and cover with a lid. Place in the Combi oven for 15 minutes.
  • Remove once completed and place pot straight in the chiller and reserve for 4 days before serving.

Mango chutney

  • 2 nos Thai sweet mango or any sweet mango in season (remove skin, de-seed then dice)
  • 10gm Muscovado sugar
  • 3 gm sherry vinegar
  • 1 nos bird eye chilli (remove seeds and dice)
  • 5 gm fresh mint ( roughly chopped)
  • 10gm fresh coriander ( roughly chopped)
  • 1 nos shallot (diced finely)
  • 50 ml olive oil

METHOD

  • Sweat shallot in olive oil for 1 min, then add mango and cook slowly until soft for about 10 minutes. Add in the rest of the ingredients and cook for a further 5 min.
  • Set aside in chiller

Green mango salad

  • 1 nos green mango (cut into strips)
  • Pinch of fleur de sel
  • 5 gm binger flower (finely chopped)
  • Sudachi zest

METHOD

Lightly salt the green mango strips for 10 minutes, then soak in ice water for 10 min. Pat dry then put the rest of the ingredients in a bowl and mix well.

Goma tuile

  • 125gm unsalted butter
  • 50gm glucose syrup
  • 10gm water
  • 2gm pectin NH
  • 75gm caster sugar
  • 50gm white goma seed
  • 25gm black goma seed

METHOD

  • Lightly toast goma seeds on a non-stick pan till evenly toasted, and set aside to cool.
  • Melt (1) then add (2) then cook till 102 degree celcius, and remove from heat and add in goma seeds.
  • Preheat combi oven to 160 degree celcius. Spread goma mixture thinly on silpat then bake for 15 minutes. Remove from oven and set aside to cool.
  • Serve when cool.