Escalope of grilled foie gras, dried fruit crumble and carrot juice with Moroccan spice blend (Ras el Hanout)
INGREDIENTS: serve 10
10 escalopes of frozen foie gras
Maldon salt
Crushed peppercorns
DRIED FRUIT CRUMBLE
80g flour
1 pinch of salt
20g sugar
30g ground almond
50g butter
1 teaspoon of five spices
50g pistachios
50g flaked almonds
INSTRUCTIONS:
Whisk together flour, salt, sugar and ground almond. Add the softened butter.
Sprinkle with 5 spices, rub it with your fingers and cook on the hob at 180°C for 10 mins
Once cooled, mix together with the dried fruits
CARROT JUICE WITH MOROCCAN SPICE BLEND (RAS EL HANOUT)
5 dl carrot juice (processed in a juice extractor)
5 dl duck juice
10g bergamot juice
1 tablespoon Moroccan spice blend (Ras El Hanout)
1 pinch of saffron pistils
INSTRUCTIONS:
Mix up the carrot and bergamot juice
Reduce down to a cream, then add the carrot-bergamot and the duck juice separately
Mix up the two juices
Add the spices, cook for 2 mins
Serve at room temperature
In the frying pan, grill and brown the foie gras escalopes for a few minutes on either side
Finish cooking in the oven at 180°C for 3 to 4 minutes
Drain on paper towels
Place on the plate and top with a few grains of Maldon salt and crushed peppercorns
Pour over a little of the duck-carrot reduction and dried fruit crumble
Serve immediately.