Foie Gras – Pear Chutney with Tahoon Cress – Tahoon Powder – Cress Salad

Ingredients

• Block of duck foie gras
• 3 ripe but firm pears (Conference or Comice), peeled and finely diced
• 1 finely chopped shallot
• 50 g light brown sugar
• 30 ml shiso vinegar
• Juice of 2 lemons
• 1 dash of honey
• 1 pinch of dried Tahoon Cress
• Tahoon Cress, Adji Cress, Rock Chives and Apple Blossom for garnish

Preparation

• Prepare the dried Tahoon Cress
• Prepare the pear chutney
  • In a small saucepan, sauté the shallot in a little oil over low heat
  • Add the diced pear and mix
  • Add the cane sugar, vinegar, juice of 2 lemons and a drizzle of honey
  • Simmer over low heat for 10–15 minutes until the mixture is compote-like but still slightly firm
  • Remove from the heat and add a pinch of dried Tahoon Cress
  • Blend and leave to cool completely
• Arrange
  • Using a stencil, sprinkle the dried Tahoon Cress powder in a neat line on the plate
  • Place a slice of foie gras on the plate
  • Add two spoonfuls of pear chutney with Tahoon Cress
  • Garnish with a cress salad: Tahoon Cress, Adji Cress, Rock Chives and Apple Blossom

Chef: Clemence Tallon