Name: Pressed duck foie gras with rhubarb and pistachios
Total time: 1 h 10 min
Ingredients: 1 lobe of foie gras, roughly 500g; 4g of fine salt; 1g of ground white pepper; 1g of sugar; 75ml of Sauternes wine; 500ml of duck fat; 300ml of port; 1 cinnamon stick; 1 star anise; 1 juniper berry, crushed; 1 black peppercorn, crushed; 2 sheets of gold gelatine; 200g of rhubarb; 200g of pomegranate juice; 10g of ginger, sliced; 50g of grenadine syrup; 1 handful of pistachio nuts; borage flowers; basil cress

Pressed duck foie gras with rhubarb and pistachios

by Xavier Boyer

Ingredients

Fresh Meat

1 lobe of foie gras, roughly 500g
500ml of duck fat

Spices & Dried Herbs

4g of fine salt
1 cinnamon stick
1 star anise
10g of ginger, sliced

Alcohol

75ml of Sauternes wine

Beverages

300ml of port
200g of pomegranate juice
50g of grenadine syrup

Fruit & Vegetables

1 juniper berry, crushed
200g of rhubarb

Salad & Fresh Herbs

borage flowers
basil cress