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Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment

List of ingredients

Serves four

250 g foie gras terrine

Condiment 
10 g shallots
25 g capers
25 g olive oil
50 g black olives

Ponzu breadcrumbs
40 g soy sauce
10 g kombu
20 g cider vinegar
10 g lemon juice
50 g bread, crusts removed

Bread crisp
50 g bread

Difficulty :
  • 3 sur 4
Cost
  • 3 sur 4

Sommelier’s tip

 Chablis Premier Cru

This dish offers a skilled combination of flavors and textures between the tender foie gras, the acidity of the olives and capers, and the crispy bread.  The minerality and aromatic subtlety of a Chablis Premier Cru perfectly highlights the balance of this dish.

METHOD

Olive-caper condiment : Chop the ingredients and mix together.

Ponzu breadcrumbs : Soak the slices of bread in the liquid ingredients. Leave to dry and then process.

Bread crisp : Slice the bread thinly. Wrap around a 1cm-diameter stainless-steel tube. Bake at 170°C for four minutes and then remove from the tube. Set aside.

Finishing : Cut the foie gras into four rectangular portions and coat with the ponzu breadcrumbs. Garnish with the condiment and place the bread crisp on top.

Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment, Chablis

The author of this recipe

Keigo Kimura

Keigo Kimura, chef at l’Aspérule in Dijon (43 rue Jean Jacques Rousseau)

www.facebook.com/RestaurantLasperule

 

This recipe appeared in Bourgogne Aujourd’hui n°144 (December 2018 – January 2019) 

www.bourgogneaujourdhui.com

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