Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Pur

Name: Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Pur
Ingredients: 60 grams champagne vinegar; 1 gram fleur de sel; 100 kilograms ice water; 50 grams granulated sugar; 250 grams Duck Consommé, cold; kosher salt; freshly ground black pepper; 5 grams pearl sugar; 20 grams roasted unsalted Virginia peanuts; 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold; 100 grams Pedro Ximenez sherry vinegar (Sources); Beurre Monté; extra virgin olive oil; Champagne vinegar; Fleur de sel; 3 grams ascorbic acid; 4 celery stalks; 12 light green celery leaves; Micro celery leaves; 12 large Concord grapes; 3 ripe bananas (about 600 grams); 150 grams water; 150 grams granulated sugar

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Another dish that shows how well liver responds to the gentle heat of sous vide. In this case, a generous slice from the large lobe of a foie gras is cooked in a rich duck bouillon, and the result ...

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