1 large lobe of foie gras (very fresh) 1kg pumpkin
500g green leek leaves 200g green leaves scallion 16g tapioca
100ml toasted hazelnut oil
120g raw parbaked ciabatta bread 20g honey
ground marjoram leaves
8 baby leeks
wild rocket, red chard,
lambs lettuce, chervil, watercress
Immerse the foie gras in lightly salted milk for an hour to drain off the blood. Dry well and cut into 80-100g portions.
Peel, deseed, and liquidise the pumpkin. Strain though a chinoise, then reduce the juice in a very hot non stick pan with 80g of butter. Season with salt and pepper, and when it reaches a coating consistency strain into a container that has been chilled in the refrigerator.
To prepare the leek and hazelnut essence blanch the leek in lightly salted water for one minute. Remove and refresh the leeks in iced water, then liquidise the leaves twice. Cook the tapioca in the cooking water for 15 minutes and set aside.
For the crackling, cut the semi frozen bread into a 5mm dice. Brown the cubes in a non stick pan, gently agitating to prevent burning or breaking. When toasted, add the the marjoram and the honey in a thin drizzle. Reserve the croûtons in a sealed container.
Blanch the baby leeks in salted water for 15-20 seconds, then refresh. Place the salad leaves in warm water for 5 minutes, then clean and plunge for an additional 5 minutes in iced water. Prepare a vinaigrette with the 100ml of olive oil, 10ml of balsamic vinegar, 5ml of honey and salt and white pepper.
When ready, season the foie gras with salt and pepper, then sear for a minute in a pan with a little bit of oil until golden brown. Finish in the oven at 135 ̊C for 10 minutes or until it reaches an internal temperature of 35 ̊C.
Sear and cut the leeks into 1cm lengths. Season the salad with the vinaigrette. Draw out lines of cold pumpkin essence with a few drops of leek essence. Mix the rest of the leek essence with the hazelnut oil and draw a circle around the plate. Place the foie gras on top of croûtons, then finish with the salad leaves.