Foie gras poêlé, pollen de fenouil, pruneau et éclats de cacao

Ingrédients

• Ingredients for 2 people:
• • 2 duck foie gras slices of 90 gr each
• • 200 gr of pitted prune
• • 15 gr sherry vinegar
• • 100 gr water
• • 2 gr of fennel pollen
• • 10 gr of cocoa nibs
• • Some nice flowers
• • Some nice herb cress

Préparation

1. 1

   Soak the pitted prunes in warm water until soft, mix it in a thermo processor and add the vinegar. Pass it through a sieve and chill it.

2. 2

   Pan fry the seasoned foie gras without fat, when both sides are nicely colored and it is just warm in the middle, add the cocoa nibs and the fennel pollen on the top with some Cornish sea salt flakes.

3. 3

   Plating:

4. 4

   Make a mould with a plastic lid to obtain a spiral, fill the empty space with the prune paste and smooth it. Nicely add the cress and the flowers and finish with the pan fried foie gras