• Thursday, October 1, 2020

Pousses de Salades Potageres; Figues au Foie Gras Cru Crème D’ail
September 25, 2019

2 Zucchinis
1 Small purple eggplant
3½oz Yellow frisee lettuce
1¾oz Buck’s horn plantain shoots
½ bunch Purple shiso
4 Ripe purple figs
4½oz Raw duck foie gras
3½oz Dried duck breast
Espelette chili powder
Fleur de sel

Garlic Cream:
4 cloves Spring garlic
¼ cup Whipping cream

¼ cup Olive Oil
½ Tbsp. Sherry vinegar
a few Thai garlic flowers
Salt and Freshly ground pepper


Using a small kitchen knife, cut 3/8-inch slices of eggplant, keeping the skin. Cut the slices into tiny slivers, season with a pinch of fleur de sel, and leave to disgorge for 5 minutes. Then, rinse under running water. Do the same with the zucchinis, and set aside.

Pick over and carefully wash the lettuce and salad shoots, then spin throughout to dry. Cut the figs into thin segments.

Heat up the blade of a knife under hot water, then shave off bite-size pieces of foie gras, and season them with fleur de sel and Espelette chili powder. Cut the dried duck breast into slivers.

Garlic Cream
Peel and crush the spring garlic. Place in a small saucepan with the whipping cream and a pinch of salt, put the lid on, and cook for 10 minutes. Blend and leave to cool. Transfer the garlic cream to a paper cone.

Dress the slivers of zucchini and eggplant, lettuce, and salad shoots with olive oil, vinegar, salt, and pepper.

Arrange the lettuce, salad shoots, zucchini and eggplant slivers, figs, foie gras, and dried duck slices neatly on the plates. Pipe dabs of garlic cream from the paper cone onto the plate and decorate with garlic flowers.