Pan-fried Foie Gras with mushrooms and wakame

Heat water with dried shiitake and kombu to 60°C.

Crush the lemongrass and add it to the broth base.

Leave to infuse for 1 hour at 60°C.

Strain the broth base and heat to 80°C.

Then add the bonito flakes all at once and let it release its aroma for 15 seconds.

Strain the broth

Now add the shoyu, ponzu, lemon juice and lime juice and season with additional shoyu and/or salt.

Put the sage, parsley and rapeseed oil in a blender and blend on full speed for 6 minutes.

Pour into a container and leave overnight in the refrigerator

The next day, drain the oil in a fine sieve.

Cut the stems and caps of the mushrooms separately from each other, then slice both.

Prick the two types of slices alternately on a steel skewer.

Brush with a little rapeseed oil and sprinkle with salt.

Grill until golden on all sides in a grill pan and serve immediately.

Make sure the duck liver is at refrigerator temperature.

Heat a knife with a gas burner.

Cut tight slices, also called escalopes, from the duck liver.

Meanwhile, heat a skillet over medium heat.

Generously season the duck liver portions all over with fine salt.

Brown evenly on both cut surfaces.

Then simmer gently on a baking sheet in the oven until the duck liver is melted and warm inside. Serve immediately.