Spiced foie gras with pickled mushrooms and Sauternes jelly
by Tom Aikens

Ingredients

Fresh Meat

  • 1 lobe of foie gras, deveined
  • 200ml of chicken consommé

Store Cupboard

  • salt
  • pepper
  • 150g of caster sugar
  • 40g of salt
  • 20 black peppercorns
  • 30g of salt
  • 100g of caster sugar
  • 30 black peppercorns
  • 1 tsp caster sugar
  • 6 gelatine leaves
  • 25g of Vege-Gel
  • 7 gelatine leaves
  • sea salt
  • pepper
  • 1 egg
  • salt
  • pepper
  • 1/2 tsp cep powder
  • salt
  • pepper
  • 1 tsp cep powder

Spices & Dried Herbs

  • 1/2 tsp mixed spice

Alcohol

  • 500ml of Sauternes wine
  • 150ml of Sauternes wine
  • 300ml of Sauternes wine
  • 350ml of Sauternes wine
  • 500ml of Sauternes wine
  • 250ml of Sauternes wine

Fruit & Vegetables

  • 24 Thai shallots
  • 2 king oyster mushrooms, thinly sliced
  • clump of nameko, small
  • clump of shimeji, small
  • 25ml of lemon juice
  • 1 lemon, zest only
  • 3 portobello mushrooms
  • 3 chestnut mushrooms
  • 3 Paris mushrooms
  • lemon juice, for brushing

Beverages

  • 300ml of water
  • 700ml of water
  • water, 100-250ml

Oils & Vinegars

  • 100ml of champagne vinegar
  • 100ml of olive oil
  • 300ml of olive oil
  • 300ml of white wine vinegar
  • 50ml of olive oil
  • 100ml of vegetable oil
  • olive oil

Salad & Fresh Herbs

  • 6g of fresh thyme
  • 3 bay leaves
  • 6g of thyme, sprigs
  • 6 bay leaves
  • 15 baby salad leaves

Delicatessen

  • 350g of foie gras

Dairy

  • 200ml of whipping cream
  • 50ml of double cream