To make the ponzu, dissolve the sugar with
Blitz the rye bread in a food processor until you achieve a crumb consistency. Melt the clarified butter in a frying pan over medium heat, toast the rye breadcrumbs until they are deep golden then season with salt and place on paper towel to drain. Set aside until ready to serve.
To make the foie gras parfait, bring the port and brandy to the boil in a large saucepan, then set the mixture alight to burn off the alcohol. Once the flame subsides, add the thyme, rosemary and garlic, and simmer over medium heat to reduce until syrupy. Strain the liquid through a fine sieve and allow to cool to room temperature. In a Thermomix, blend the chicken livers on high speed, adding the salt and white pepper and the reduced syrup until puréed. Set Thermomix to 40°C (105°F), add the eggs one at a time and then clarified butter to allow emulsification. Once thoroughly emulsified, increase the heat to 80°C (175°F) and blend on high speed again until the temperature has been reached and the mixture has thickened. Alternatively, blend the chicken livers with the salt and pepper and reduced syrup in a food processor, then add the eggs and butter to create an emulsion. Place the purée in an ovenproof dish and place the dish in a water bath in an oven preheated to 100°C (200°F/Gas ½). Cook until the parfait has reached 80°C (175°F) in the centre. Strain through a fine sieve, into a container, then cover and refrigerate at once.
Coat the sliced ginger julienne in flour and deep-fry in vegetable oil in a heavy-based saucepan, then drain on paper towel.
Put the foie gras parfait in a piping (icing) bag and place 5 hazelnut-sized dots in a
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