Pan-fried escalope of foie gras/,landes carrot chermoula with mandarin and grape pickle
INGREDIENTS
Marinade:
150g white grapes
150g red grapes
300g white balsamic vinegar
150g sugar
1 cinnamon stick
10g mustard seeds
10g juniper berries
4 escalopes of foie gras (40/60g)
500g of Landes carrots
1 head of garlic
10 mandarins
10g fresh ginger
2g cumin seeds
1.5l vegetable stock
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat-leaf parsley
30g butter
Salt
Pepper
Fleur de sel
Mignonette pepper
Mandarin reduction:
4 tablespoons honey
10 mandarins
1 vanilla pod opened and scraped
2g Chinese five-spice powder
2g garam masala
1 clove
2 juniper berries
DIRECTIONS:
48 hours in advance:
Deseed and rinse the grapes
Bring vinegar, sugar, cinnamon, mustard seeds and juniper berries to the boil
Allow cooling
Place the grapes in a jar and put over the marinade
Close the jar and set aside for 48 hours
Squeeze the 10 mandarins
Caramelise the honey, deglaze with the mandarin juice and add all the spices for the glaze
Gently reduce to a syrup
Strain and set aside
Peel and slice the carrots and ginger
Peel the garlic and remove the germ (core)
Combine carrots, ginger, cumin seeds and garlic in a saucepan, cover with the vegetable stock
Cook until very tender
Zest the skin of 1 mandarin and set aside
Squeeze the juice from the remaining 10 mandarins
Reduce to the consistency of syrup and set aside
When the vegetables are cooked, strain (keep the stock)
Over the heat, mix the vegetables with the butter, mandarin zest and the mandarin reduction, adding the cooking stock if needed
Mix with the chopped herbs, season
Keep warm
Fry the foie gras escalopes for 2/3 minutes on each side
Keep warm
Form a dome with the carrot purée, top with a strained foie gras escalope, season with fleur de sel and ground pepper
Pat the grapes dry
Garnish with 2 different coloured grapes
Drizzle with the mandarin reduction
Serve