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Recipe: Foie with beer secrets

16 December 2015
Recipe: Foie with beer secrets

Serves 4

For the foie gras

  • 600g foie gras
  • Salt
  • Black pepper

For the beer caramel

  • 2tbs water
  • 40g sugar
  • 165g beer
  • 20g yogurt cream
  • 40g kefir

For the quince soup

  • 250g quince
  • 500g water
  • 15g tapioca
  • 2g sherry vinegar
  • Salt

For the fresh almonds

  • 30g peeled fresh almonds
  • 1 (coffee) tsp minced garlic
  • 1 (coffee) tsp chopped parsley
  • Salt

In addition

  • Chives
  • Malt powder
  • Fried green pepper sticks

For the foie gras, cut the foie into chunks of 50g. Cook a la plancha very quickly just to form a nice crust. Then finish cooking the chunks in the oven. Season and set aside.

For the beer caramel, slowly reduce the water, sugar and beer in a saucepan. Once reduced and cold, mix with the yogurt cream and kefir.

To make the quince soup, blend the quince with the water for five minutes in a Thermomix, and then leave it to stand in the chamber for 24 hours. Strain the soup through a sieve, bring to the boil and add the tapioca, vinegar and salt.

Sauté the fresh almonds with garlic and parsley until slightly browned. Season.

Place the foie gras on a plate and draw a thick stripe of beer caramel on the right side of the plate. Arrange two chives on the left. Place the quince soup at the bottom. Above and to the sides of the foie gras, place the almonds, green pepper and remaining chives. Sprinkle the malt over the beer caramel stripe.

Recipe taken from Arzak Secrets by Juan Mari Arzak.

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