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Pho Gras

We consider Wylie Dufresne equal parts chef, scientist and magician; as evident in this recipe for pho gras. Not for the homecook, we posted it just for fun - to show the complexity of his dishes and a few of the techniques behind the magic.
Recipe - Pho Gras - Foie Gras – Dartagnan.com

Ingredients

FOR THE CURE

  • 200 grams salt
  • 30 grams ground cinnamon
  • 15 grams star anise
  • 5 grams cloves
  • 50 grams sugar
  • 3 grams Instacure 1

FOR THE BROTH

  • 450 grams onions, medium charred
  • 200 grams ginger, medium charred
  • 30 grams cinnamon
  • 10 grams star anise
  • 3 grams cloves
  • 950 grams D'Artagnan C grade foie gras
  • 100 grams Ayu fish sauce
  • 1500 grams blond beef stock
  • 500 grams water
  • 25 grams grams sugar
  • 5 grams grams salt

FOR THE PHO SAUCE

  • 200 grams hoisin sauce
  • 200 grams lime juice
  • 40 grams soy sauce
  • 10 grams Sriracha or Asian-style chili sauce
  • 10 grams dried lime
  • 1 gram salt
  • 1 gram sugar
  • 3% Ultrasperse 3

Pho noodles

FOR THE PICKLED BEAN SPROUTS

  • Cold compressed pickle
  • 200 grams sugar
  • 400 grams vinegar
  • 600 grams water
  • 20 grams salt

FOR THE BEEF TENDON

  • beef tendon
  • garlic
  • thyme
  • grapeseed oil

Preparation

  1. FOIE  Clean livers, being careful to preserve the integrity of the liver. Roll into roulades using plastic wrap. Let stand in walk-in until solid, should be about two hours. Gently remove livers from plastic wrap and roll tightly in a cheesecloth, making sure to tie the ends. Place in dry cure and cure for 48 hours. Remove foie from cure and hang for 14 days.
  2. PHO BROTH  Cube livers and freeze. Deep fry at 375 degrees F, until golden brown. Toast spices in an iron skillet. Sweat onions and ginger in a rondeau, add foie, spices, and remaining ingredients. Steep for 45 minutes, strain and spin in the centrifuge for 45 minutes. Yields roughly 3 quarts.
  3. PHO SAUCE  Combine all ingredients in a blender.
  4. PHO NOODLES  Cook noodles in boiling seasoned water for eight minutes. Shock and store in water.
  5. PUFFED BEEF TENDON  Place beef tendon in a bag with garlic, thyme and grapeseed oil. Cook in an immersion circulator for 12 hours at 90°C. Shock. Slice tendon on setting #1 on the slicer. Dry in dehydrator for 4 – 6 hours. Fry in deep fryer at 375 degrees F.
  6. Serve 1 slice of foie gras with a small amount of each component as seen in the photo. Garnish with Thai basil.