For the Foie Gras Purée:
Heat oven to 180°C. Devein foie gras and season with Instacure, Cognac, and cocoa butter. Bake in the oven until core temp reaches 52°C. Remove from oven and cool to room temperature. In a food processor, blend foie gras to a smooth purée, then refrigerate until fully chilled. Blend cold foie gras once more to obtain a smooth texture, transfer to a piping bag, and reserve in refrigerator.
For the Apple Candy Collar:
In a blender, blend isomalt and 10x sugar into a fine powder. Add apple purée, glucose, xanthan gum, and Ultra-Tex and blend until smooth. Using an offset spatula and a rectangle stencil, spread mixture onto a dehydrator mat and dehydrate 12 hours. Carefully remove dehydrated tuiles from mat and shape into rings around a tube while still pliable. Allow to cool and stiffen, then pack in an airtight container.
For the Yogurt Mousse:
In a blender, combine yogurt, milk powder, and salt and blend until emulsified. Transfer mixture to a whipping canister and charge with nitrogen. Reserve in refrigerator.
For the Crystallized Cocoa Nibs:
In a heavy pot, combine sugar and enough water to create wet sand texture. Over a medium-high flame, cook sugar to 121°C. Add cocoa nibs and stir well with a wooden spoon until sugar crystallizes. Pour mixture onto a silicone baking mat and cool. Transfer to an airtight container until needed.
For the Crystallized Oats:
In a heavy pot, combine sugar and enough water to create wet sand texture. Over a medium-high flame, cook sugar to 121°C. Add the oats and stir well with a wooden spoon until sugar crystallizes. Pour mixture onto a silicone baking mat and cool. Transfer to an airtight container.
For the Dehydrated Apple Dice:
Spread apple on a dehydrator mat and dehydrate 12 hours. Pack into an airtight container.
For the Candied Orange Peel:
Cut rind off orange, allowing some pith to remain, and julienne. Bring a small pot of water to a rolling boil. Blanch peel and shock in ice water. Repeat blanching. In a small pot bring simple syrup to a boil and reduce heat to a simmer. Cook peel until tender, remove from syrup, and drain well. Toss peel in sugar. Cut half the peel into a fine dice, and reserve the remaining peel in julienne strips for garnish. Pack into airtight containers with sugar.
For the Eight Spice Powder:
In a sauté pan, combine anise, juniper berry, cinnamon, clove, and cardamom and toast over a medium-low flame, until aromatic. Transfer spices to a spice grinder, add salt, saffron, and white pepper and grind to a fine powder.
To Assemble and Serve:
In a bowl, toss together 70 grams Crystallized Oats, 25 grams Crystallized Cocoa Nibs, 10 grams Dehydrated Diced Apple, 5 grams diced Candied Orange Peel, and Iranian pistachios. Place an Apple Collar in the center of a plate and fill three-quarters full with Foie Gras Purée. Top with a small spoon of Muesli, then cover with yogurt mousse. Sprinkle with Eight Spice Powder and more muesli. Garnish with stevia cress, apple blossoms, and julienne Candied Orange Peel.