Serves 4

Prep Time 45 Minutes

Cooking Time 45 Minutes


  • Blowtorch

Ingredients For the Dish

  • 300g foie gras
  • 500g dry fragrant wood
  • 250g hay
  • 500ml water
  • 100ml grapeseed oil
  • 12 shallots
  • 2 star anise
  • 250ml sherry vinegar
  • 250g sugar
  • salt and black pepper
  • 1 brioche loaf, cut into thick batons
  • 100ml chicken glaze
  • 100ml xerex vinegar, for deglazing
  • peanut butter, for spreading
  • 100g cobnuts, peeled and toasted
  • nasturtium leaves and petals

To make the foie gras

Prepare and separate 5 portions of approximately 60g. Sprea d the wood over a grill tray and dry in the oven, using a blowtorch to help the wood ignite. When the wood starts smoking, add the foie gras pieces, cover with a lid and allow to smoke for 5 minutes. Then put back into the fridge for 10 minut es before serving.

To make the hay dressing

Cover the hay in a large pan with water. Boil until reaching a strong hay taste, which should take approximately 30 minutes. Strain the hay and, keeping the juices hot, add a portion of foie gras, blending to a smooth purée. Slowly add oil until a mayonnaise like consistency is reached. Season to taste with salt and pepper.

To make the pickled silverskins

Blanch the shallots in boiling, salted water. Bring the water, anise, vinegar and sugar to the boil, add the cooked shallots and season with salt and pepper. Allow to cool in the liquid, strain and slice in half.

To finish, lightly grill the brioche batons. Warm the chicken glaze. Season the slices of foie gras and put them in a very hot, non-stick pan or plancha for 1 minute on each side. Colour the shallots flat side down. Deglaze the pan with xerex vinegar.

Serve warm with the chicken glaze, hay dressing and brioche, covered with a little peanut butter. Garnish with toasted cobnuts, and the nasturtium leaves and petals.

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