Pan-fried foie gras, asian broth, crisp vegetables

Preparation time: 60 min

Preheat your Oven at 400 °F

• Setting up

  Prepare poultry stock
  Thinly slice the turnip and Chioggia beet using a mandolin, as well as the daikon, and cut into round shapes using cookie cutters.
  Hit the lemongrass with the back of your knife.
  Cut the celery and ginger into large sticks.
  Cut the green onion into bevels

• Bouillon asiatique, foie gras

  Bouillon

  Infuse lemongrass, coriander, ginger and ¾ teaspoon of Sichuan pepper in your chicken stock for at least an hour.
  The broth should be very strong; you can correct the taste during cooking.

  Foie gras

  Pan-fry the foie gras at the last minute, finish in the oven for 3 to 5 minutes, depending on thickness.

• Vegetable pickles

  Bring the vinegar, water, sugar and ginger to the boil, then add the pepper and pour over the beet and turnip slices.
  Leave to cook in the marinade until the vegetables are soft and you can make rosettes with the turnip/beet slices.

• Plate assembly

  Arrange the foie gras escalope at the bottom of the plate, add the turnip and beet shavings/rosettes and baby greens, then pour in the stock to float.

  You can also add herb oil.