- 4 x 40 grams escallops of foie grasscored on top and seasoned lightly with fine salt
Num Num Puree
- 100 grams big num-numdeseeded and chopped
- 3 ripe plums
- 20 grams granulated sugar
- 1/2 cup Special K
- 1/2 cup feuilletine
- 1/2 cup pumpkin seeds, flaked almonds, pine putslightly toasted
- 30 grams Butter
- 1 teaspoon honey
- 4 small pickling onionspeeled down to equal size
- 2 large white onions
- 20 grams Butter
- 5 grams cooking oil
- 10 grams treacle sugar
- 5 grams balsamic vinegar
- 5 grams sherry vinegar
- 20 grams Butter
- 1/2 Onionsliced
- 200 grams parsnipspeeled and chopped
- 100 millilitres Cream
- 1 tablespoon bergamot oil
- 4 tablespoons maltodextrin
- 1 parsnipspeeled
- 8 small pea shoots
- 4 tablespoons duck jusreduced and ready to serve
- Place all the ingredients in a heavy based sauce pan
- Add 100 millilitres of water and let the pot slowly come to the boil.
- Leave it to simmer for about thirty minutes, or until the fruits are soft and have a jam-like consistency (keep adding water if it becomes dry and stir regularly making sure that it does not burn).
- Once cooked, leave to cool slightly and then blitz and pass through a fine strainer.
- Taste to make sure that there is enough acidity and sweetness; you can always add more sugar or the juice of a lemon to make adjustments.
- Place in a squeeze bottle and leave in the fridge until later.
- Mix all the ingredients for the granola and place in a roasting tray.
- Toast the granola in an oven which has been set at 160˚C for about fifteen minutes, stirring the ingredients regularly, making sure that the honey and the sugar covers them all equally.
- Once slightly browned and crispy, remove the granola from the oven and leave to cool. Place the cooled granola into an airtight container and leave aside in a cool dry place for later.
- Put the pickling onions in a vacuum pack bag with a pinch of salt and remove all the air and make sure they have been sealed properly.
- Place the bag in a water bath which has been set at 85˚C and cook for 45 minutes or until soft.
- Remove from the bath and place in an ice bath to cool.
- Once cooled, remove them from the bag and then cut them in half.
- Place them directly onto a very hot flat top with a little bit of oil, face down; alternatively you could do the same on a very hot frying pan. Cook them until they are evenly coloured and then leave aside.
- In a heavy based sauce pan on a medium heat, place the sliced onions for the marmalade, a pinch of salt, the butter and the cooking oil and cook while stirring continuously.
- Let the onions slightly caramelize and then add the treacle sugar.
- Leave the sugar to caramelize as well and then deglaze the pot with the vinegars. Cook until the onions are soft.
- If the pot starts to burn before the onions are cooked, add a small amount of water and carry on cooking. (Again, if the acidity or the sweetness levels are not correct, add either sugar or lemon juice accordingly).
- Cook the onions in a heavy based sauce pan with the butter and a pinch of salt until the onions are soft.
- Add the parsnips, a little bit of water and cook until the parsnips are soft.
- Add the cream, reduce by half and then blitz and pass through a fine strainer. Leave aside for later.
- Mix the ingredients together for the bergamot powder and place in an airtight container.
- Using a peeler, peel thin strips from the parsnip and fry them in oil which has been set at 140˚C, no higher or they will burn.
- Cook them until they are a light golden colour and then dust them with five spice and a pinch of fine salt.
- Sear the foie gras, on the scored side first, cook for a minute and then flip them, finishing them off.
- Warm the onion marmalade on the stove, and the blackened onions in the oven.
- While the ingredients finish cooking, place three dots of the num-num puree on the plate, in the centre of the plate, put a dollop of the parsnip puree and then the onion marmalade next to it.
- Sprinkle the granola next to the marmalade, place the blackened onions on two of the num-num puree dots and then place the parsnip crisps and two pea shoots per plate over the onions.
- Pile the powder in one corner of the plate, dry the foie quickly on a towel and then place it on the onion marmalade.
- Finish by sprinkling a small amount of Maldon salt on each piece of foie gras and then drizzle a small amount of the jus next to the parsnip puree.
- Serve while hot.