Duck Foie Gras Carpaccio
While this dish is the essence of simplicity, it requires meticulous care in preparation. The thin layer of salt and vinegar under the foie gras and the salt dusted over it “cook” the raw foie gras right on the plate. The salt and vinegar must be spread thinly and evenly. Likewise, the foie gras must be cut very thin, and overlapped just enough to hide the leeks underneath. The first plate to be finished should not be left standing for a long time waiting for the others to be completed; it would “cook” much longer than the last one finished. Prepare the lattices ahead of time; enlist a friend — or two! — for the final assembly if necessary.
- Leek - 3 each
- Prosciutto - 1 slice
- Fleur de Sel - 1 teaspoon
- Red Wine Vinegar - 1/4 cup
- Hazelnuts - 1/4 cup
- Duck Foie Gras - 1 large, cleaned
- Sichuan Pepper - 1/2 teaspoon, freshly cracked
- Frisee - 12 small pieces
Trim the leeks, retaining the white portion. On each, peel off one layer of outer leaves. Slice in half lengthwise, then crosswise; the pieces should be about 5 or 6 inches long. Cut each piece lengthwise in thin julienne. Fluff with your hands to separate. Bring a large saucepan of water to a boil; have a bowl of ice water ready. Put the leek julienne in the boiling water and cook for 30 seconds; remove with a wire skimmer or slotted spoon and drop into the ice water to set the color and stop the cooking. Drain on a towel, blotting to remove the water. Refrigerate.
Trim the prosciutto and cut into 1/2-inch lengthwise strips. Stack 2 or 3 strips and cut across them at 1/8-inch intervals to create a very small julienne. Repeat to cut all the prosciutto. Set aside.
Lay leek strips in a 1-inch lattice on a chilled plate; it is not necessary to weave them. The plates can be finished to this point and set aside until the last minute.
Sprinkle with Fleur de Sel. Using a teaspoon, fill the spoon with the vinegar, then slowly run the back of the spoon along each leek strip, leaving a tracing of vinegar on each. Sprinkle with drops of hazelnut oil. Repeat with all the plates.
Cut a thin shaving from the foie gras and place it on the leek lattice. Dip the knife in hot water before making another cut. Continue cutting thin slices, dipping the knife between each slice, and overlapping them very slightly to cover the entire leek lattice. Only the ends should peep out. Repeat for each plate. Sprinkle evenly with Fleur de Sel. Sprinkle with cracked pepper. Lay 3 pieces of frisee on the foie gras. Sprinkle with prosciutto julienne. Serve immediately.