foie gras hibiscus radish

Ingredients

• 25 grams | 4 teaspoons kosher salt
• 11 grams | 2 tablespoons dried hibiscus
• 16 | baby radishes
• 5 grams | 1 teaspoon Twin Sisters olive oil

• 25 grams | ¼ cup dried hibiscus
• 20 grams | 1 tablespoon kosher salt
• 1 .3 grams | ¼ teaspoon tinted curing mix #1
• 680 grams | 1.5 pounds grade A foie gras

• 20 grams | 1 tablespoon kosher salt
• 1 .3 grams | ¼ teaspoon tinted curing mix #1
• 680 grams | 1.5 pounds grade A foie gras
• 50 grams | 3 tablespoons dark chicken jus
• 15 grams | 1 tablespoon sherry vinegar
• 400 grams | 1 ⅔ cups whole milk
• 400 grams | 1 ⅔ cups heavy cream
• 10 grams | 2 ¼ teaspoons powdered agar
• kosher salt

1. FOR THE PRESERVED BABY RADISHES: Combine the salt and hibiscus in a spice grinder and coarsely grind. Season the radishes with the hibiscus salt, transfer to a vacuum bag, and seal on high. Hold for 24 hours in the refrigerator, then transfer the radishes to a small bowl and season with the oil.
2. FOR THE HIBISCUS-CURED FOIE GRAS TERRINE: Combine the hibiscus, salt, and curing mix in a spice grinder and pulse for 10 seconds. Cut the foie gras lobe from the underside to expose the cavity. Remove and discard the veins and any imperfections. Season the lobe with the curing mixture. Press the lobe back together and wrap tightly in plastic wrap. Refrigerate for 12 hours. Cut the lobe into at least 16 small bars (about ½ inch square by 3 inches long (about 1 centimeter by 7 centimeters) that will easily fit into the grain tuiles (recipe below). Keep refrigerated for no longer than 4 hours to avoid oxidation.
3. FOR THE WHIPPED FOIE GRAS: Combine the salt and curing mix in a spice grinder and pulse for 10 seconds. Cut the foie gras lobe from the underside to expose the cavity. Remove and discard the veins and any imperfections. Season the lobe with the curing mixture. Press the lobe back together and wrap tightly in plastic wrap.
4. Refrigerate for 12 hours. Measure 630 grams (1.3 pounds) of the foie gras and transfer to a blender. Combine the jus, vinegar, milk, cream, and agar in a saucepan over high heat. Bring to a boil and boil for 15 seconds while whisking constantly. Remove from the heat and immediately add to the blender. Mix on low speed for 2 minutes, until glossy and slightly thickened. Strain the gel through a chinois into a shallow metal tray. Refrigerate for 4 hours.
5. Prepare an ice bath. Return the gel to the blender and mix on high speed for about 2 minutes, until the gel develops a sheen. Season with salt, then strain through a chinois placed over a bowl. Nest the bowl in the ice bath to chill the gel. Transfer to a siphon canister and charge with 2 nitrous oxide cartridges. Hold the siphon in the refrigerator until needed.
6. FOR THE GRAIN TUILE: Preheat the oven to 330°F (165°C). Combine the water and farro in a rondeau and bring to a simmer over high heat. Cook the farro for 40 minutes, until tender. Drain the farro, reserving the farro and liquid separately.
7. Weigh 450 grams (2 ½ cups) of the cooked farro and 200 grams (¾ cup) of the cooking liquid. Combine the farro, cooking liquid, isomalt, gelatin, butter, and salt in a blender and mix on medium speed for 5 minutes, until the farro is completely liquefied. Transfer to a bowl, season with kosher salt, and hold in a warm place.
8. Place a small rondeau with a lid over high heat. Add a small amount of the amaranth seeds and toast, shaking the pan aggressively, for 10 seconds, then quickly transfer to a bowl. Repeat to toast all of the amaranth seeds. Add the poppy seeds to the bowl and mix together.
9. Line a sheet pan with a silicone baking mat. Transfer the tuile base to the mat and spread to a thickness of about ⅛ inch (3 millimeters). Evenly distribute the seed mixture over the tuile, coating it generously and reserving the remaining seeds for garnish. Bake the tuile sheet for 8 minutes, just until it begins to color.
10. Remove from the oven and peel the tuile sheet off of the baking mat. Working quickly, cut the tuile sheet into strips 3 ½ inches (9 centimeters) wide. Return the strips to the baking mat and return the pan to the oven. Bake the strips for 3 minutes, until the color deepens. Remove the pan from the oven and cut the strips into at least 12 (3 ½ by 1 ½-inch/9 by 4-centimeter) rectangles. To shape the warm rectangles, roll the unfinished side of the rectangle around a metal cannoli mold and hold in place until cool, about 15 seconds. (The tuiles may need to be rewarmed in the oven for about a minute if they become too brittle.) Store the tuiles in an airtight container with silica gel packets at room temperature.
11. FOR THE DAIKON RADISH JAM: Combine the water and hibiscus in a saucepan, heat to 180°F (82°C), and brew for 5 minutes. Strain the tea through a coffee filter and discard the solids. Set the tea aside. Combine the oil, daikon, and onion in a small saucepan over medium heat and sweat, stirring constantly, for about 3 minutes, until the onion is translucent. Add the honey and bring to a boil. Add hibiscus tea and simmer for about 15 minutes, until the liquid has completely evaporated. Transfer to a heatproof container and season with salt. Let cool in the refrigerator
12. FOR THE HIBISCUS SYRUP: Prepare an ice bath. Combine the water and hibiscus in a saucepan, heat to 180°F (82°C), and brew for 5 minutes. Strain the tea through a coffee filter and discard the solids. Combine the tea, honey, daikon skins, and corn syrup in a heavy saucepan, place over high heat, and cook, stirring occasionally, until reduced by 90 percent (nappé). Strain the syrup through a chinois and pour into a heatproof container. Nest the container in the ice bath to cool the syrup. Season with salt, then transfer to a squeeze bottle and hold at room temperature.