Foie gras, Fennel, Malt, Sherry and Vinegar Jam

From wd-50 restaurant in New York City

bourdain_recipes_foie-gras

Malt Puffs

Ingredients
100 grams soy milk
1 gram iota carrageenan
.5 grams guar gum
.2 grams calcium lactate
10 grams brown sugar
10 grams amber malt powder
.2 grams salt

Blend all the ingredients together and place into a mixer and whip to stiff peaks, about 10 minutes. Place in a pastry bag and pipe in little round demi-spheres; place in a dehydrator for 8-10 hours at 125F.

Vinegar Jam Ingredients
250 grams sherry vinegar
25 grams sugar
6 grams pectin
50 grams glucose
250 grams sugar
16 grams citric acid
Bring the sherry vinegar to a boil and whisk in the 25 grams of sugar and pectin, bring back to a boil. Add the glucose and 250 grams sugar and bring to 106C. Add the citric acid and pour directly into a tray to cool. Once cool, place in a mixer with a paddle attachment and blend until a jam-like consistency is achieved.

"Busted" Foie Gras  Ingredients
360 grams foie gras terrine, sliced 2 liters liquid nitrogen
Place the sliced foie into a deep metal container and pour half of the liquid nitrogen onto the terrine. Once it is frozen solid, remove to another container and smash the foie until it resembles small pieces of broken rock or rubble. Store in a freezer until time to serve.

To Serve
25 grams amber malt powder
100 grams fennel
thinly sliced Celery sprouts
Scatter the frozen foie up and down the plate in desired pattern. Place 3-4 piles of vinegar jam around the foie and cover with slices of fennel. Scatter celery sprouts around the plate. Dust with the powdered malt and serve.  

by  Wylie Dufresne

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