foie-gras-de-canard-aux-eclats-de-feve-de-cacao-tuile-croustillante

Duck foie gras with cocoa bean nibs and a crispy Tuile

Ingredients

Crispy tuile:

  • 50g caster sugar,
  • 20g flour,
  • 30g Grué (roasted and ground cocoa beans),
  • 30g butter,
  • 20g orange juice,
  • 10g water,
  • 10g chopped almonds.

Duck foie gras with cocoa bean nibs:

  • 4 slices of duck foie gras,
  • 40g mixed herbs or sprouts,
  • 1 tbsp hazelnut oil.

Finish:

  • 4 tsp mango chutney,
  • 2cl balsamic vinegar reduction.

Directions

Crispy tuile:

  • Preheat the oven to 180°C (gas mark 6).
  • Mix the sugar with the Grué, add the chopped almonds, mix with the flour, then add the orange juice, water and the melted butter last.
  • Use a spoon to place heaps of tuile mixture 2 cm in diameter on a silicone baking sheet or a sheet of greaseproof paper. Bake at 190°c (gas mark 6-7) for 7 to 10 minutes.
  • Allow to cool for a few seconds on the baking sheet, the form them into the desired shape or cut out regular disks with a pastry cutter.

Duck foie gras with cocoa bean nibs:

  • Using a mortar and pestle, roughly crush the Grué, add the sea salt and mix thoroughly; this is called cocoa salt.
  • Using a pastry brush, brush each slice of foie gras lightly with hazelnut oil to prevent oxidation.
  • Sprinkle each slice of foie gras with a large pinch of cocoa salt.
  • Arrange the slices of foie gras on cold plates, divide the herb mixture between them and drizzle with hazelnut oil. To finish, add a drizzle of balsamic vinegar reduction, a blob of chutney and a crispy tuile.

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