by Chef Bobo Bergstrom
Foie Gras
Foie Gras of Duck
Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange on the plate.
Brioche:
300g egg
20g yeast (2tsp) soaked in 1 tsp warm water
60g sugar
500g flour
40g cocoa powder
20g salt
300g room tempered butter
Wisk egg and yeast. Add flour, cocoa, sugar and salt. Work for a elastic dough for 20 minutes. Add the room warm butter, bit by bit and increase the speed of the blender and work the dough to a glance. Rest under cloth to rise for 2 hrs and chill for 12 hours. Make 2 oz balls and put in moulds, cover with clear wrap and rise for two hours in room temp. Brush with egg and bake in 400 º oven.
Chocolate syrup:
1 cup balsamic vinegar
1 cup sugar
2 tbsp cocoa powder
Boil balsamic vinegar, sugar and cocoa powder until thick and set to cool.
Pineapple Caramel Salsa:
1/4 cup sugar
1/4 cup pineapple juice
1 tbsp lime juice
1 cup pineapple, diced
Vanilla pod
Salt and pepper to taste
Melt sugar in a skillet until light brown. Add pineapple juice, limejuice and cook out. Add diced pineapple, vanilla pod or essence, salt and black pepper. Remove and set to cool.