by The 9th Floor restaurant & bar
Pan-seared goose foie grasThe 9th Floor restaurant & bar
www.the9thfloor.com
For mango emulsion
½ mango | ½ pc orange juice | 1 tsp lemon juice | 1 tbsp honey | ½ tsp Dijon mustard | ½ tsp red wine vinegar | salt to taste | 6 tbsp olive oil
For foie gras
Two foie gras, each ½ inch thick | black pepper | sea salt
For sweet cracked almonds
25gm butter | 25gm red sugar powder | 20gm brown sugar | 10gm orange juice | 13gm flour | 20gm almonds
For apple in honey red wine
30gm small apple balls | 20ml red wine | 3 tbsp honey | 2gm orange peel | cinnamon
Directions:
Mango emulsion: Mix all ingredients in a blender (except olive oil) till smooth. Then slowly add olive oil.
Foie gras: Season foie gras. Heat a small skillet over high heat. Place foie gras in skillet scored-side-down and cook, swirling pan gently every few seconds, until deep brown on both sides.
Cracked sweet almonds: Knead ingredients, place in refrigerator two hours then bake until brown. Cool and crack.
For apple in honey red wine: Boil ingredients, except apple; add apples later.
About Chef Kritsakorn Pakdeevirote
Chef Kritsakorn has worked in hotels for 15 years, in aircraft catering for five years and he’s been at The 9th Floor for 10 years. He enjoys playing takraw and walking.
Pan-seared goose foie grasThe 9th Floor restaurant & bar
www.the9thfloor.com
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