Carpaccio Foie Gras with Fig Leaf Jelly
The idea is to be able to eat raw foie gras just It like oysters or caviar, in which one respects their natural state.
With raw foie gras, you will need to slice it very thin with a hot knife, a Japanese mandolin or if possible a slicing machine. Just sprinkle a small amount of crazy salt (fleur de sel mixed with Espelette piment) on top and serve with a thin toast. Eventually you can add a drop of xipister or a “brush” of Sauternes wine as well. This will give you the real taste of foie gras.
To add a twist to this simple recipe, here is another one for summer time.
- 8 black figs
- parchment paper
- walnut oil
- fresh walnut or hazelnut
You can as well serve it with with the fig leaf jelly.
Fig Leaf Jelly
The fig leaf jelly is made with 7 leaves washed and infused in boiling water for 5 minutes which will give you after straining 1 liter of aromatic juice and you add 8 gelatin leaves to the infusion. Cool to finish.
Season with sugar or salt and pepper, adjust to your taste.