Duck liver, hibiscus, rhubarb, Jasmine Blossom

(For 4 persons)

• 4 escalopes duck liver
• 2 pieces of rhubarb
• 16 small raspberries
• 15 g of black garlic
• 200 g blackberry puree
• 1 dl apple juice
• 50 g green pistachios
• 1 cup of Jasmine Blossom
• gel of black look
• chervil

For the hibiscus syrup:

• 20 g of dried hibiscus
• 25 g of sugar
• 2 dl water
• 20 g raspberry puree

Peel the rhubarb and cut it into pieces of 10 cm long. Make a syrup with the different ingredients and let the rhubarb pieces preserve for 8 minutes. They should remain slightly crispy.

Boil the blackberry puree with the apple juice and black garlic, mix well and turn into sorbet ice cream. Roast the pistachios in the oven at 160°C for 4 minutes and crush them after cooling.

Bake the foie gras without fat and extend the cooking time in the oven at 200°C for 1 to 2 minutes. Dress the elements harmoniously on the plate and then add the foie gras and a quenelle of sorbet.

Garnish with Jasmine Blossom, chervil, raspberries and black garlic gel.

***

Two6two

Route d'Arlon 262, Strassen
Tel. 00352 621 213 208
www.two6two.lu

Recipe: Baptiste Heugens
Source: Culinary Saisonnier 95 - Winter 2019