Foie Gras Recipe
sour orange temptation caramel, plantain pave, cocoa nibs
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Ingredients
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Foie Gras
Sour Orange Caramel
Plantain Pave
Cocoa Nibs Garnish
Method
Foie Gras Preparation
- 1
Season the Foie Gras
In a bowl, season the foie gras with salt, black pepper, and cognac. Ensure it's well mixed and let it marinate for at least 1 hour in the refrigerator.
- 2
Sour Orange Caramel Preparation
- 3
Make the Caramel
In a saucepan, combine the granulated sugar and a splash of water. Heat over medium heat until the sugar dissolves and turns golden brown. Carefully add the sour orange juice and butter, stirring continuously until smooth. Remove from heat and let cool slightly.
Plantain Pave Preparation
- 4
Prepare the Plantains
Peel and slice the ripe plantains into thin rounds. In a saucepan, combine the plantains, heavy cream, salt, and nutmeg. Cook over medium heat until the plantains are tender and the cream has thickened.
- 5
Blend the Mixture
Transfer the plantain mixture to a blender and puree until smooth. Pour the mixture into a greased baking dish and smooth the top. Refrigerate until set, about 2 hours.
- 6
Slice the Pave
Once set, slice the plantain pave into squares or rectangles for plating.
Assembly and Garnish
- 7
Plate the Dish
On a serving plate, place a slice of the foie gras next to a piece of plantain pave. Drizzle with the sour orange caramel.
- 8
Add Cocoa Nibs
Sprinkle cocoa nibs over the dish for garnish and serve immediately.