Foie Gras with Valrhona Chocolate and Physalis
400 Grams Goose Liver, Sliced
5 Grams Salt and Pepper
Flour for dusting
40 Grams Bitter Valrhona Chocolate
3 Grams Cocoa Powder
16 Pieces Physalis Berries
16 Pieces Edible Flowers
4 Pinches Shiso Cress
Melt Chocolate in a Double Boiler, and set aside.
Prepare the Physalis Berries by peeling the skin away from 8 of them and the other eight by folding and twisting the skin upwards.
Clean the edible flowers and make sure they are free of any impurities and also any hidden animals, ants can just hide about anywhere!
Season the Goose liver slices with Salt and Pepper and then dust them with Flour, remove any excess flour.
Bring a non stick pan to heat, and sear the Goose liver, you do NOT need to use any butter or oil as the Goose liver will almost immediately start to release its own oil when hitting the hot pan.
Meanwhile Use a Pastry Brush to Paint a streak of Chocolate on the warm plate, then dust the plate with some Cocoa Powder. Turn the Goose liver regularly, and make sure you get a nice caramelized surface on both sides of the liver. Depending on your guests taste, keep the liver a bit soft and raw inside, or if they don’t like this proceed and cook longer to make it well done, however this makes it very dry.
Place the 2 pieces of Goose liver on the plate, somewhat in the Center.
Quickly warm the gooseberries in the pan, and place them on the plate. Decorate with edible Flowers and Shiso Cress.
Enjoy your appetizer!
Photography information for this dish:
I really wanted to continue the dark chocolate color in the background a bit so I choose to pick some dead branches with leaves still on them to serve as background. I placed the leaves on a black paper underground to make sure anything beneath the leaves would only show up as black.
The dish is lit with 2 Canon 430 EX ii’s with umbrellas on stands.
I used my Canon 50D and both the Canon 50mm F1.4 as well as the Canon 100mm F2.8.
Shutter Speed was roughly 1/200th of a second. Aperture was mostly set to f13-f16 to get the whole dish in focus.