Heston Blumenthal

Roast Foie Gras

Gooseberry, Confit Kombu and Crab Biscuit

Preparation info
    • Difficulty

      Complex

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Method

Foie gras prepared in a water bath is fully cooked yet deliciously moist. When served on a kombu confit and topped with crispy crab biscuit tuiles and gooseberry sauce, the result is exquisite umami harmony.