Foie Gras Torchon - Chef Recipe by Pasindu Wimukthi

Ingredients

480 g fresh foie gras lobe
Banana leaves, blanched and dried
Cognac and orange juice to season
Pinch Trapper mix, black salt and sugar
Voatsiperifery and Kampot pepper to taste
60 g fruit gastrique
60 g pistachio and cacao gel
6 slices brioche
120mL acai berry and dark chocolate sauce
6 green grapes
Microgreens for garnish

Method

Foie gras torchon:

Clean and devein the foie gras. Season with cognac, orange juice, Trapper mix, black salt, sugar and a blend of Voatsiperifery and Kampot pepper. Rest covered in the chiller overnight.

The next day, shape the liver into a cylinder (ballotine) using cling film.

Remove the cling film and wrap the foie gras tightly in blanched, dried banana leaves. Re-wrap in cling film to secure shape. Chill.

Sous vide at 80 C for 21 minutes. Rest at room temperature for 45 minutes, then refrigerate until firm.

Fruit gastrique:

Dice mixed berries (strawberry, blueberry, blackberry, raspberry).

In a pan, caramelise sugar until golden. Add berries and deglaze with Grand Marnier.

Season with a pinch of salt and Kampot pepper. Rest at room temperature for 30 minutes.

Pistachio and cacao gel:

Boil 470mL milk, 90mL cream, 4 g agar-agar. Add chopped roasted pistachio into a mould.

In a bowl, emulsify 200 g dark chocolate (65-70%), fleur de sel, and Voatsiperifery pepper with the hot milk mixture.

Blend until smooth, pour into the mould, torch to remove bubbles. Chill until set, then cut into portions.

Brioche:

Slice brioche (1.8 cm thick). Whisk together 500mL milk, 6 eggs, sugar, fleur de sel and pepper.

Soak brioche slices, pan-sear in butter until golden. Bake at 100 C for 40 minutes, turning regularly. Cut into 15 g squares for service.

Recipe provided by Steels Gate Wines Cellar Door & Restaurant