GREEN RADISH, DUCK FOIE GRAS, CLAMS AND SEAWEED BROTH

INGREDIENTS (SERVES 4)

Seaweed broth:
40 gr. Kombu
1 l. Mineral water
4 tbsp. Tuna flakes
2 small slices fresh ginger
2 tbsp soy sauce.

Green radish:
500 gr. Green radishes
fleur de sel and pepper.

Others:
200 gr. Clams
white wine for cooking
1 lime, in slices
4 cooked ear shells, carefully sliced (1 per person)
4 small slices duck foie gras (1 per person)
1 splash oil

PREPARATION

Seaweed stock:
Wash the kombu, place in a pan with the mineral water and infuse for 1 hour without bringing to the boil. Strain, add the tuna flakes and ginger, and infuse again for 1 minute. Strain and add the soy sauce. Set aside. Green radish: Slice the radishes with a mandolin cutter and blanch in boiling salted water for 1 minute. Drain and marinate in the seaweed stock for 30 minutes. Season to taste with fleur de sel and pepper.

TO SERVE

Place the clams in a pan with a little white wine and heat until they open up. Set aside. Sear the slices of duck foie gras in a pan with a splash of oil. Arrange the slices of lime over the base of a plate and top with slices of ear-shell. Add the slice of freshly-seared duck foie gras and the clams. Finish with the green radishes marinated in seaweed stock.