For the Foie Gras

Name: For the Foie Gras
Cuisine: Europe
Ingredients: Reserved confit ma-kombu squares; Reserved crab biscuit tuilles; Salt kombu, finely chopped; Cooked foie gras, 40 g per portion; Reserved crab and balsamic reduction; Salt; Reserved gooseberry purée; Reserved crab and balsamic reduction; Reserved tamari-glazed sesame seeds; Chives, finely sliced; Reserved braised ma-kombu trimmings, finely diced; Sheep sorrel; Freshly ground long pepper; Freshly ground black pepper; Freshly ground white pepper

Preparation info

Difficulty
Easy

Appears in

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

Ingredients

5 × 80 g cryogenically-frozen portions of foie gras, sealed individually in vacuum bags

Europe
Starter
Gluten-free

Method

Preheat a water bath to 150°F (65°C) and a second water bath to 140°F (60°C).

Place the frozen foie gras into the water bath and allow to reach an internal temperature of 150°F (65°C). Transfer to the water bath set at