Grilled foie gras escalopes a la plancha with orange, fennel & coriander and hot blackcurrant vinaigrette
INGREDIENTS for 8 people:
16 foie gras escalopes 40/60g
3 large fennels
1 litre of chicken broth
3g coriander seeds
100g of butter
200g of blackcurrants in clusters
50ml of reduced duck juice
100ml of duck fat
8 small spring onions
1 small red onion
Coarse Guérande salt
Peel the orange removing the pith after keeping some zest and juice.
Trim and wash the fennels.
Take 100g from a good-sized bulb and cut the most beautiful fine slices with a mandolin.
Slice the rest and cook it, leaving it to seep in the chicken broth with the coriander seeds. Strain.
Mix everything with the zest, juice and orange flesh and emulsify with 100g of butter.
Filter with a sieve (to remove the fibres from the fennels). Keep warm.
Choose the 8 most beautiful bunches of blackcurrants. Put the blackcurrants through a food press and purée, leaving the others.
Bring to a boil, add the duck juice and simmer for 5 minutes.
Filter through a very fine sieve.
Add the melted duck fat to make a separated vinaigrette.
Peel and finely chop the red onion with a mandolin. Mix it with the strips of fennel.
Trim and wash the small spring onions.
Grill the foie gras escalopes à la plancha, 2/3 mins on each side, as well as the small spring onions.
Pat everything dry on a sheet of absorbent paper.
Arrange the fennel purée, the grilled spring onions, the foie gras escalopes, the raw vegetable mixture and the blackcurrant cluster together on a plate.
Dress with the hot vinaigrette.
Season with coarse salt and crushed pepper