RECIPE

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FOR THE FOIE GRAS:

• 500g Ethical Duck Foie Gras, grade A fresh

• 120g table salt

• 20g brown sugar

• 5g coriander seed

• 2g salt petre

• 5g fennel seed

• Jay cloths or muslin

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Trim all sinews and veins from the foie gras before placing in ice water for thirty minutes. Place the remaining ingredients in a blender and blitz briefly.

Pat the foie dry and cover with half the cure mix; leave for 4 hours. Wash off the cure after the four hours are up.

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Open out the muslin and place the foie inside in a sausage shape, about 4cm thick. Wrap it tightly in the cloth and firmly massage it from all sides so that it comes together as much as possible. 

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Take the ends of the cloth and roll it tightly as possible to create a sausage shape. Tie the ends, place in a tray and cover with the remaining salt mix for 24 hours.

After the 24 hours are up remove all salt and hang in your fridge for 24 hours, ensuring it hangs freely and air can circulate the foie. After 24 hours, freeze for up to 6 hours and keep for up to 28 days.

 

FOR THE PISTACHIOS:

• 100g Pistachios

• 20g butter

• 30g caster sugar

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Place all ingredients in a heavy bottomed pan on full heat. Once the butter starts to melt stir everything together, occasional stir as the sugar caramelises to coat the nuts. Turn out onto a baking mat to cool.

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FOR THE SOUR CHERRY JUICE:

• 100g sour cherry juice (bought is fine, although maybe overly sweet so should be brightened with a touch of lemon juice)

• 1g gellan F

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Have a container Chilled over ice to our the cherry juice into. Sift the gellan into the sour cherry juice and bring to the boil. Pour into the chilled container and allow to set for one hour. Blend fully to make a gel.

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FOR THE SOUR CHERRIES:

• 200g sour cherries halved and pitted

• Half lemon

• Tsp icing sugar

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Place cherries in a bowl, sift over the icing sugar and squeeze over the lemon juice. Allow to sit for fifteen minutes.

 

TO SERVE:

Arrange five halves of cherries, and around eleven pistachios in a bowl. Place five dots of sour cherry gel around them.  Using a microplane grate the frozen foie gras over the top until everything beneath is concealed beneath the shaved liver.