Foie Gras Crunch | Massimo Bottura | Chef Recipes | Reporter Gourmet S.r.l.
Foie Gras Crunch | Massimo Bottura
Keywords
- Foie Gras Crunch | Massimo Bottura
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blast chiller
- Silicone baking mat
- Skewer
- Kitchen scale
- Microplane
- Jigger
- Oven
- Refrigerator
- Saucepan
- Chef's knife
- Mixing bowl
- Colander
- Airtight container
- Spoon
- Wooden stick
- Plate
Ingredients
- 400g of duck foie gras
- 10g of cloves
- 30g of bitter sweet Noto almonds
- 30g of hazelnuts
- 50g of sugar
- 9 cl of 30-year-old aged calvados
- 2 cl of water
- 1 cinnamon stick
- 1/2 vanilla bean
- Zest of half an orange
- Extra-aged Traditional Balsamic Vinegar from Modena
- Fleur de sel (sea salt)
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