Terrine of Foie-gras Loquats, Dandelion and Caviar

Ingredients for 4 persons:
  • 1 Duck Foie Gras
  • 1 Bunch of dandelion
  • 8 Loquat
  • 1 Lemon
  • 5 gr each: cumin, cardamom, star anise, cinnamon curry, white pepper

  • 10 gr icing sugar
  • 10 gr di Maldon salt
  • 10 gr brown sugar
  • 5 gr amphora vinegar
  • 2 tins Caviar Calvisius

Take the foie-gras, separate the two lobes, removing the bitter veins (capillaries) and carefully place them on a baking sheet. Sprinkle with all the spices and icing sugar, salt and pepper and replace the lobes together as to recreate the foie-gras. Wrap with plastic film so as to form a ballotin and place it in a vacuum bag, seal and cook for 30 minutes at 75 ° (167F). Once cooked, cool them and set them aside.
Proceed by taking 4 loquats, cleaning them and cutting into slices. Clean and remove the seeds of the remaining four, emulsify with some oil and a few drops of lemon juice using an immersion blender, until mixture is smooth and homogeneous (like mayonnaise)
Continue by washing and cleaning the dandelion, save 8 leaves and put them in water and ice. Blend the remaining leaves and season the obtained juice with salt and oil.
Serve by placing first several “dots” of oil of dandelion and loquats mayonnaise on the plate, then lay a cylinder of Foie Gras previously portioned in candy shapes.

For this recipe you'll need:
Roberto Conti

An impressive caviar experience to satisfy the palate.

Ristorante Trussardi alla Scala
Piazza della Scala, Milano, MI, Italia
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