For the quinoa:
100 g of quinoa
1 star anise
1/2 teaspoon salt
1/2 teaspoon shichimi togarashi (Japanese seven-flavor chili pepper)
Soak the quinoa in very cold water for a few hours. Then cook it in two cups of water with the star anise.
Once cooked and all the water has been absorbed or evaporated, add the salt and the shichimi togarashi. Using a blender, grind to a homogenous paste. Empty the paste onto a glass tray, spreading it out with a uniform thickness of approximately 2cm. Refrigerate.
For the foie gras
1 piece of duck foie gras
1 kilo white sugar
50 g salt
1 teaspoon ground cinnamon
1 teaspoon Madras curry
1 teaspoon ground cumin
1 teaspoon ground ginger
Clean the piece of foie gras and remove the membrane covering it. In a deep bowl, combine the sugar, salt, cinnamon, curry cumin and ginger. Place the foie gras in the mixture and cover it completely with the sugar and spices, letting it chill for 48 hours. Then wash the foie gras with cold water and dry it with paper. Set aside.
For the mango honey
1 mango, peeled and pitted
100 ml passion fruit pulp
1 tablespoon of yellow ají pepper paste
1 tablespoon unsalted butter
1 tablespoon squeezed lemon juice
1/2 tablespoon freshly grated galangal (Thai ginger)
Salt to taste
Blend the mango and passion fruit pulp in a blender. Strain and cook over low heat until it has the consistency of honey. In a separate pot, heat the butter and add the yellow ají pepper paste. Add the mango-passion fruit blend, lemon juice and galangal. Let cool.
For the apple
Roast an apple for 10 minutes at 300 °F. Carefully remove the skin and cut in thin crescents. Set aside.
Plating
Use a pasta cutter to take out a piece of quinoa paste and put it on the griddle until it forms a golden crust. Lay it across the center of the plate and serve the apple crescents on top. With the pasta cutter, take a medallion of foie gras and place it on the griddle for 30 seconds each side. Top it with apple crescents. Serve it with the mango-passion fruit honey and decorate with small edible flowers.
