Long Pepper Sauce:
125 grams tamarind paste
200 grams butter
75 grams shallots, sliced
25 grams ginger, sliced
25 grams lemongrass, sliced
15 grams garlic, sliced
200 grams tamari
250 grams palm sugar
200 grams duck jus
3 tablespoons long pepper, toasted and crushed
Green Papaya Salad:
400 grams shaved green papaya
50 grams freshly squeezed lime juice
50 grams Three Crabs fish sauce
40 grams palm sugar
10 grams finely chopped dried shrimp
10 grams finely minced garlic
10 to 15 grams finely minced Thai chilies
50 grams Virginia peanuts
100 grams toasted peanut oil
15 grams palm sugar
10 grams sea salt
N-ZORBIT M tapioca maltodextrin
Seared Hudson Valley Foie Gras:
24 60-gram center-cut, scored Hudson Valley foie gras portions
Salt and freshly ground black pepper
To Assemble and Serve:
Fleur de sel
Bloomed basil seeds
Thai basil oil
For the Long Pepper Sauce:
Reconstitute the tamarind paste in 250 grams of boiling water. Strain to remove the seeds and excess pulp and set aside. Brown the butter in a medium saucepot over medium heat. Add the shallots, ginger, lemongrass, garlic and sauté until aromatic and beginning to brown. Add the reconstituted tamarind, tamari, palm sugar, and duck jus and simmer until reduced by half, and thick. Strain the sauce into a Vita-Prep and blend on high. Add the long pepper, blend, and cool.
For the Green Papaya Salad:
Combine the papaya, lime juice, fish sauce, palm sugar, dried shrimp, minced garlic, and chilies and stir. Vacuum-seal the salad at 100%. Break open the bag and taste, then adjust the seasoning with more fish sauce, sugar, lime or chili if necessary.
For the Peanut Powder:
Preheat the oven to 300ºF. Dry toast the peanuts on a sheet tray in the oven until golden brown and aromatic. Cool, then blend in a Vita-Prep with the peanut oil, sugar, and salt until smooth. In a large mixing bowl, whisk 15 grams of the peanut purée with the N-ZORBIT M tapioca maltodextrin until a powder consistency is achieved.
For the Seared Hudson Valley Foie Gras:
Season the foie aggressively with salt and pepper and sear in hot pan with the oil. Flip the foie pieces and baste them. Transfer them to a tray and cook in a CVap at 160ºC for 8 minutes until warm.
To Assemble and Serve:
While the foie is cooking, dress a warm plate with the long pepper sauce, peanut powder and green papaya salad. When the foie comes to temperature, finish with fleur de sel and plate. Garnish with bloomed basil seeds dressed with Thai basil oil and micro cilantro.