Escalope of goose foie gras from the South-West, tender pear with vanilla scents & duck jus.

Heat the goose fat to 70°C with a tablespoon of soy sauce. Season the slices with fine salt and freshly ground pepper. Poach the slices directly from frozen, the core temperature should reach 55°C.
Drain on a rack. Sear at 240°C to color and set aside.

Pour the sugar and water into a saucepan and bring to a boil. Add the vanilla powder and clove.
Cook on low heat for 15 minutes.

Peel the pears keeping the stems and hollow out the inside of the 4 pears. Dip the pears in lemon water, keep the trimmings to make the pear gel. Carefully immerse the pears in the syrup. The pears are cooked when the tip of a knife easily goes through the flesh. For the trimmings, blend to obtain a pear gel. Set aside.

Crush the duck carcasses. Peel the garlic and onion. In a pot, heat olive oil and brown the carcasses until well colored. Add the onion, garlic, ground pepper, thyme, and fine salt. Lower the heat and gently color for 10 to 15 minutes. Strain the meat and aromatic garnish through a sieve. Put the meat back into the pot and pour in the chicken stock. Cook gently for 1h15, skimming regularly. Strain the juice through a fine sieve. Cool in a blast chiller. Set aside.

Place the goose slice on a plate and elegantly position the pear next to the slice. Add a few drops of pear gel beside the slice, along with a small floral touch on the edge of the plate (Jasmine flower). Sprinkle some fleur de sel on the slice and serve the duck juice in a small sauceboat in front of the customer.