Foie gras with ginger and spices - by Taste & Flavors

FOIE GRAS WITH GINGER AND SPICES

BY CHEF STÉPHANE LOISON, MÉTROPOLE BEIRUT RESTAURANT

INGREDIENTS
  • 80g Foie gras roulade
  • 30g Pomegranate jelly
  • 25g Molasses beet chutney
  • 25g Carrot chutney with spices
  • Flower
  • 1kg Grenade
  • 4 sheets of gelatin
  • 20g Ginger
  • 450g Beet
  • 50g Raw Molasses
  • 200g Honey
  • 5g Cumin powder
  • 5g Turmeric
  • 5g Cardamom
  • 5g 7 spices
  • 1 piece Clove
  • 5g Cinnamon stick
  • 4g Black peppercorns
  • 20g Fresh ginger
  • 100g Apple vinegar
PREPARATION

1. Wash the pomegranates and collect the seeds in the centrifuge. Let the gelatin sheets soften in warm water. Heat the pomegranate juice with the gingerbread. Let it infuse for 30 minutes with a paper film. Glue with gelatin. Ice the foie gras.

2. Peel the carrots. Cut the carrots into cubes.

3. Peel the ginger and cut into fine brunoises.

4. Put the honey with the spices.

5. Bring to a boil. Once the browned caramel add apple vinegar and cooked beetroot.

6. Cook over low heat, then mix.

7. Put in a pastry bag.

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