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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Foie Gras Medlar and Roasted Barley Bread Recipe

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This recipe for Foie Gras Medlar and Roasted Barley Bread, by , is from UNBC Residence Recipe Book 2013/14, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Foie Gras Base
400g of foie gras, vacuum cooked for 15 minutes at 60C (140F)
50g unsalted butter
Salt and smoked black pepper to taste
Little sugar

Faux Medlar Filling of Passito Wine
350 g di vino passito
10g sugar
1g agar gar
Pepper mix (cubeb, jamaica, smoky black)

Passito Wine Gel
350g passito wine
15g of sugar
Pinch of salt
1.5 g agar agar

Medlar Gel
0.5g carotene (extract of centrifuged carrot juice, heat until to the color of the carrot floats atop, then skim it off.)
50g centrifuged carrots juice
300g medlar / loquats (cleaned seeded and skinned)
15g sugar
4g lemon juice

Medlar Sauce
200g clean loquat pulp
10g sugar
4g lemon
Cubeb pepper
For each 100g of juice add 0.7 g agar agar

Bread made with seeds, roasted barley and natural yeast
Wood sorrell leaves (Oxalis acetosela)
Wood sorrell flowers (Oxalis flowers)
Instant coffee

Foie Gras Base
1. Cut 150g of cooked foie gras into cubes.
2. Pass the remaining foie gras through a chinois along with butter and season.
3.Stir both foie gras and refrigerate until you need it.

Faux Medlar Filling of Passito Wine
4. Reduce the wine with the sugar until you reach 150g.
5. Add 1.5g of agar agar and boil.
6. Add pepper, let form to a gel and then create a spreadable gel with the mixer.
7. Make 4g solidly frozen cylinders.

Faux Medlar of Foie Gras
8. Prepare a mold with the shape of a medlar covered in clean wrapping film. Chef Roy Caceres made his mold using styrofoam.
9. Using the prepared foi gras, form a medlar placing a frozen passito wine cylinder in the center.
10. Store in the freezer.

Medlar Gel
11. Put all the ingredients in a pot and cook.
12. Pass it through the chinois.
13. Weigh and add 0.8g agar agar and 1.2 locust bean gum for every 100g.
14. Bring to a boil.
15. Let it thicken and reserve.
16. Put the medlar of frozen foie gras on a skewer.
17. Dip it in the hot gel twice to create a thin layer.
18. Store in fridge.

Medlar Sauce
19. Place the ingredients in a medium pan and cook.
20. Pass through the chinois.
21. Weigh and add 0.7g agar agar per 100g of product.
22. Blend using a hand mixer until you obtain a fluid gel.

Passito Wine Gel
23. Reduce the ingredients until you have 150g of product.
24. Add 1.5g of agar agar to create a gel.
25. Mix the gel with the mixer until you get a fluid gel.

26. Place a foie gras medlar on a wood plank sprinkling a bit of the instant coffee on it to make it look real.
27. Add some medlar sauce on the plate.
28. Alternate medlar gel spots with passito wine gel across the plank.
29. Place a cube of roasted barley bread on one side and garnish with the oxalis leaves and flowers.
30. Enjoy!

Personal Notes:
Personal Notes:




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