Seared Foie Gras Glazed with Red Miso and Yuzu, Confit Daikon, and Black Rice Crisp

Red miso glaze
In a small saucepan, combine red miso, mirin, soy sauce, cane sugar, and yuzu juice.
Heat gently until smooth and slightly syrupy. Set aside.

Confit daikon
Cut the daikon into cylinders about 4–5 cm in height (4 pieces, approx. 75 g each).
In a saucepan, add dashi broth, mirin, soy sauce, and sugar.
Add the daikon pieces, bring to a simmer, and cook gently for 45–60 minutes until tender.
Keep in the broth until plating.

Black rice crisp
Cook the black rice in advance (35 g raw → 100 g cooked).
Spread thinly between two sheets of parchment paper and flatten with a rolling pin.
Dry at 70°C for 1 hour (oven or dehydrator).
Fry at 180°C until the crisps puff and become crunchy.
Drain on paper towels and sprinkle with fleur de sel.

Glazed foie gras slice
Sear the 4 cold foie gras slice in a very hot dry pan for 30–40 seconds on each side.
Transfer onto paper towels.
Deglaze the pan with the miso–yuzu glaze, then coat the slice with the hot sauce.

Mandarin–yuzu gel
In a saucepan, combine mandarin juice, yuzu juice, sugar, agar-agar, and ponzu.
Heat to 90–95°C for about 1 minute while whisking.
Pour onto a tray and let cool.
Once set, blend until smooth and transfer into a squeeze bottle.