4 people
For the duck foie gras
600 g duck foie gras
salt
black pepper
For the corn broth
300 g boiled sweetcorn
100 g vegetable stock
100 g truffle vinaigrette (1 litre peanut oil, 150 g sherry vinegar, 260 g truffle juice)
22 g salt
¼ vanilla pod
25 g white chocolate
40 g organic corn oil
pinch of chopped oregano
salt
pepper
For the red fruit and spice coins
250 g water
5 g red fruit tea
1 g safflower
25 g vegetable gelatine
sugar
salt
black and white sesame seeds
safflower threads
For the cola sauce
200 g coca-cola
50 g crunchy corn
1 spring onion, cooked a la plancha
30 g olive oil
20 g fried bread
salt
ginger
For the chocolate corn
150 g dark chocolate covering
25 g crunchy corn
In addition
popcorn powder
celery sprouts
For the duck foie gras
Season the foie gras with salt and black pepper. Brown it in a pan and finish it with a salamander.
For the corn broth
Boil all ingredients. Remove the seeds from the vanilla and add them to the broth, removing the pod.
Purée and strain. Add the oil and oregano. Add salt and pepper.
For the red fruit and spice coins
Boil the water and infuse the tea and safflower. Add the gelatine and bring to the boil to set. Season and add a pinch of sugar. Place small spoonfuls of the preparation into a flexipan with coin-shaped moulds; decorate with a pinch of black and white sesame seeds, as well as a few strands of safflower. When cool, remove from the moulds and set aside.
For the cola sauce
Crush all the ingredients to a fine purée. Add salt and ginger.
For the chocolate corn
Melt the chocolate and coat the crunchy corn with it.
Arrange the foie gras escallops standing upright accompanied by the red fruit coins, the cola sauce and popcorn powder. Over this, sprinkle the chocolate corn and celery sprouts. Season separately.