Spiced cured foie gras tataki with quince chutney
by Michael Favila
@ 26 Aug 2013
Ingredients
1 duck foie gras, de-veined
1 tbs black pepper powder
1 tbs paprika powder
1 tsp cayenne pepper
1 tsp nutmeg powder
1kg coarse sea salt, extra for sprinkling
Warmed toasts, for serving
Quince Chutney
2 quinces, peeled, cored and diced
1 cinnamon
250g sugar
2 tbsp grenadine syrup
500ml water
Preparation
For the quince chutney: Place the diced quinces, cinnamon, sugar, and grenadine syrup into a saucepan and pour in 500ml water. Simmer the mixture over a low heat until quinces have softened and mixture thickens. Set aside the quince chutney.
Place the de-veined duck foie gras onto a cling wrap, and shape into a rectangular shape with a bamboo mat. Set aside. Mix with the black pepper powder, paprika powder, cayenne pepper, and nutmeg powder in a mixing bowl. And then coat the duck foie gras with the spice mixture. Wrap the spice-coated duck foie gras with a cheesecloth. Tie off both ends of the cheesecloth with kitchen strings, squeezing tightly to remove any air bubbles. Place the wrapped duck foie gras into a baking pan with coarse sea salt to cure for about 8 hours. Remove the spiced cured duck foie gras from the corase sea salt, and keep chilled in the refrigerator. Once chilled, cut the spiced cured duck foie gras into thick slices with a warmed thin-bladed knife.
Place the spiced cured duck foie gras tataki onto each serving plate and sprinkle with coarse sea salt. Serve with the quince chutney and warmed toasts. Makes 1 lobe
