foie gras black walnut chicory quince

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foie gras black walnut chicory quinceWe have a set of plates that are named for their size and their creator: small Lynn, medium Lynn, big Lynn. We stack all three to elevate this dish of shaved foie gras marbled with preserved walnut. Bitter chicory, sweet quince, and wild fennel deliver an English-Christmasy take on duck liver.

  • Yield: 6 Servings


  • 680 grams | 1.5 pounds grade A foie gras
  • 19 grams | 1 tablespoon kosher salt
  • 1 .3 grams | ¼ teaspoon tinted curing mix #1
  • 200 grams | 7 ounces preserved young walnuts
  • 15 grams | 2 tablespoons instant chicory coffee powder
  • 150 grams | ⅔ cup white port
  • 300 grams | 1 ¼ cups water
  • 10 grams | about 1 Ceylon cinnamon stick
  • 150 grams | 1 ¼ cups all-purpose flour
  • 150 grams | ¾ cup sugar
  • 150 grams | 1 ½ cups extra-fine almond flour
  • 10 grams | 1 ½ teaspoons kosher salt
  • 120 grams | ½ cup toasted walnut oil
  • 1 gram | ½ teaspoon ground cinnamon
  • 1 gram | ½ teaspoon ground green cardamom
  • ½ gram | ¼ teaspoon ground allspice
  • ½ gram | ¼ teaspoon ground cloves
  • 1 gram | ½ teaspoon ground star anise
  • 450 grams | about 2 large pineapple quince
  • 300 grams | 1 ½ cups sugar
  • 600 grams | 2 ½ cups water
  • kosher salt
How to Make It
  1. FOR THE CURED FOIE GRAS: Temper the foie gras at room temperature for about 3 hours, until it feels soft. Using a bench scraper, press through a tamis into a large metal bowl. Add the salt and curing mix and whisk until smooth and thoroughly incorporated. Cover the bowl with plastic wrap and set aside. Combine the walnuts, chicory, wine, water, and cinnamon in a small saucepan over medium-low heat, bring to a simmer, and simmer for 30 minutes, until reduced by one-third. Prepare an ice bath. Remove the mixture from the heat and transfer to a blender. Blend on high speed for about 2 minutes, until smooth. Strain through a chinois into a bowl, then nest in the ice bath and stir to cool. Spoon the foie gras into a piping bag fitted with a large round tip. Spoon the walnut puree into a second piping bag with a large round tip. Line the bottom and sides of a 6-inch (15-centimeter) square metal pan with plastic wrap. Fill the prepared pan with alternating lines of the foie gras and the walnut puree, changing each line’s thickness (the more sporadic the lines, the better). Using a wooden skewer, mix together the foie gras and walnut mixtures, creating a swirl pattern. Cover with plastic wrap and place in the freezer for at least 6 hours.
  2. FOR THE PINCH COOKIE: Preheat the oven to 325°F (165°C). Line a half sheet pan with parchment paper and spread the all-purpose flour evenly in the lined pan. Bake for 30 minutes, until golden brown. Let cool to room temperature, then transfer to a food processor. Add the sugar, almond flour, salt, and walnut oil and pulse to create a uniform texture. Combine the cinnamon, cardamom, allspice, cloves, and star anise in a small sauté pan over low heat and toast for 2 minutes, until fragrant. Add the spices to the food processor and pulse just to mix. Transfer to an airtight container and store at room temperature.
  3. FOR THE QUINCE PUREE: Peel and quarter the quince. Combine the quince, sugar, and water in a pressure cooker and cook on high pressure for 25 minutes. Meanwhile, prepare an ice bath. Drain the quinces and transfer to a blender. Mix on high speed for 2 minutes, until a smooth puree forms. Strain through a chinois into a bowl, then nest the bowl in the ice bath and stir to cool the puree. Season with salt, then transfer to a squeeze bottle.
  4. FOR THE WALNUT PUREE: Place a saucepan over high heat. Add the brown sugar and stir aggressively to avoid scorching. When the sugar is fragrant and has liquefied (after about 15 seconds), add the young walnuts, raw walnuts, and water and turn down the heat to a simmer. Cook for 30 minutes, until tender. Prepare an ice bath. When the walnuts are ready, drain, reserving both the walnuts and the cooking liquid. Transfer the walnuts to a blender and begin mixing on high speed, adding the cooking liquid as needed to create a smooth puree. Strain the puree through a chinois into a bowl, then nest in the ice bath to cool. Transfer to a squeeze bottle.

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