LG Han's Faux Foie Gras

• 份量: 6 portions

配料

Ingredients for the Faux Foie

210g Pressed Tofu

150g Duck Fat

50g Miso Marinade

60g Tahini

100g White Chocolate

60g Cocoa Butter

30g Cognac

6g Sea Salt

3g Black pepper

30g Nutritional Yeast

Ingredients for the Miso Marinade

2kg Shiro (white) miso

1kg sugar

666g sake

666g mirin

333g red rice vinegar

步骤

Procedure for the Miso Marinade

1.⁠ ⁠Combine sugar and 250g of water in a pot and bring to boil.

2. Boil till sugar reaches dark caramel stage. Turn off the heat and add in sake, mirin, and red rice vinegar.

3.⁠ ⁠Bring to a boil to allow the alcohol to evaporate and reduce the mixture by ⅓.

4.⁠ ⁠Add miso to the mixture and allow to simmer for 1 to 2 mins.

5.⁠ ⁠Place in an ice bath to cool, and then set aside for future use. Remember you only need 50g of the mix for the Faux Foie.

Procedure for the Faux Foie

1.⁠ ⁠Combine tofu, miso, tahini, sea salt, black pepper, and nutritional yeast. Blend till smooth. Set tofu mixture aside.

2.⁠ ⁠Combine white chocolate and cocoa butter and melt over a bain marie.

3.⁠ ⁠Slowly shear the melted chocolate into the tofu mixture till well emulsified.

4.⁠ ⁠Finally, blend in cognac and set in desired mould.

备注

Han shares that in one of Labyrinth's menus, he recreated the foie gras experience using tofu in a dish he playfully called "Faux Foie Gras", which he explains as an ethically crafted rendition of the French delicacy. As many know, foie gras involves a controversial sourcing method, and Han aimed to turn that around by using ingredients such as tofu, nutritional yeast, miso, and tahini to recreate the indulgent experience of biting into the umami-packed duck liver.