Season the foie gras slices with salt and black pepper. In a skillet, heat the butter over medium-high heat. Once hot, add the foie gras and sear for 30 seconds on each side until golden brown. Remove and let rest.

Strawberry Consommé Preparation

Make the Consommé

Combine strawberries, water, sugar, and lemon juice in a blender and puree until smooth. Strain through a fine mesh sieve to collect the liquid. Chill the consommé in the refrigerator.

Rhubarb Mustarda Preparation

Prepare the Mustarda

In a saucepan, combine rhubarb, sugar, Dijon mustard, and apple cider vinegar. Cook over medium heat until the rhubarb is soft and mixture thickens, about 10 minutes. Let cool.

Graham Crumble Preparation

Make the Crumble

In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes or until golden. Cool before using.

Duck Heart Katsoubushi Preparation

Prepare the Katsoubushi

Clean the duck hearts and marinate in soy sauce and mirin for 30 minutes. Grill or sear until cooked through. Once cooled, slice thinly.

Assembly

Plate the Dish

On a plate, create a base with strawberry consommé. Place seared foie gras on top, add a spoonful of rhubarb mustarda, sprinkle graham crumble around, and finish with brioche and duck heart katsoubushi.