4 people
For the foie gras ‘totem’
225 g duck foie gras (we use the leftover bits and pieces to prepare the escallops for the grilled foie gras dish)
salt
black pepper
nutmeg
chopped parsley
safflower
For the sweet love-in-a-mist
100 g sugar
50 g love-in-a-mist (Nigella damascena)
zest of half an orange
For the fenugreek vinaigrette
50 g olive oil
30 g grapefruit juice
1 g fenugreek powder (Trigonella foenum graecum)
10 g sugar
Salt
For the silver sheet
100 g white wine
50 g water
10 g sugar
0.5 g edible silver powder
1.5 g vegetable gelatine
In addition
chive shoots
safflower
For the foie gras ‘totem’
Sauté the liver for a moment over high heat. Season and add a pinch of pepper and nutmeg. Place in irregular rectangular flexipan moulds and allow to cool.
Unmould the foie gras and sprinkle with the parsley and safflower.
For the sweet love-in-a-mist
Crush everything to a not-very-fine powder. Set aside.
For the fenugreek vinaigrette
Cold mix the ingredients.
For the silver sheet
Cold mix and blend all the ingredients. Bring to the boil and spread the mixture thinly on to a sheet of non-stick paper. Cut circles with a round pastry cutter.
Place the foie grois in the form of a ‘totem’ on a flat dish. Accompany it with the sweet love-in-a-mist powder and fenugreek vinaigrette. Place two silver sheets beside it. Garnish with the chive shoots and safflower.