Serves: 4

The legendary Ritz in Paris and its world-renowned restaurant, L’Espadon, has been home to culinary greats such as Auguste Escoffier. Try this sensational goose foie gras with cherries and hibiscus recipe in the comfort of your own home.


Ingredients

For the jelly

  • 1 cup (250ml) cherry juice
  • ⅛ oz (5g) dried hibiscus flowers (available at speciality stores)
  • 2 sheets (4g) gelatin
  • 1 tsp (2g) agar-agar powder
  • 4 rectangles of cooked foie gras

For the cherry juice and chutney

  • 1 cup (250ml) cherry juice
  • Scant 1/4 cup (50ml) balsamic vinegar
  • 10 oz (300g) cherries
  • Scant 1/3 cup (100g) honey
  • 10 tarragon leaves

For the crisp tubes

  • 2 sheets brik pastry
  • 1 tbsp plus 1 tsp (20g) melted butter

For the cherries

  • 4 large cherries
  • ⅓ oz (10g) cooked foie gras
  • 1 sheet of edible silver (at speciality stores)

To serve

  • 1 Granny Smith apple, or other green apple, cut into sticks
  • A few salad shoots
  • 4 borage flowers

Directions

For the jelly

1In a blender, process the cherry juice with the dried hibiscus flowers. Soften the gelatin in a bowl of cold water. Bring the processed juice to a boil and infuse for 30 minutes. Add the drained, softened gelatin and agar-agar to the blended juice.

2Strain through a chinois, set aside 1 tablespoon plus 1 teaspoon (20ml), and pour the rest into a tray. Refrigerate. Cut out 4 rectangles and place them atop the pieces of foie gras.

For the cherry juice and chutney

1Reduce the cherry juice until it forms a caramel. Deglaze with balsamic vinegar. Pit the cherries and stew them gently with the honey and crushed tarragon leaves. Cook over low heat for 1 hour and leave to cool.

For the crisp tubes

1Cut out 4 rectangles from the brik sheets. Brush them with melted butter and shape them into tubes using parchment paper. Bake at 350°F (180°C) for 3 to 4 minutes. Fill the tubes with cherry chutney just before serving.

For the cherries

1Fill 4 large pitted cherries with foie gras. Brush them with the remaining jelly and decorate with the silver leaf.

To serve

1Arrange the 4 rectangles of goose foie gras on separate plates. Place the crisp tubes of chutney atop the jelly. Decorate with green apple sticks, salad shoots, and borage flowers. Arrange the cherries with the silver leaf on the side and dot the plates with the cherry juice. Accompany with toasted brioche and/or savoury kugelhopf.

CHEF’S NOTES

  • Hibiscus: when cooking with these use ones cultivated without pesticides or other chemicals. Dried flowers may be used to make syrups and infusions. Hibiscus has a distinctive taste: its acridity and astringency on the palate make it an interesting ingredient
  • Brik is fine pastry similar to filo pastry. If needed, substitute two sheets of filo pastry for each sheet of brik pastry.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!

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