Seared Foie Gras Slice, Saffron-infused Daikon, Homardine with PGI Caviar

Saffron Daikon

Cut the daikon into 1 cm slices, then punch out discs using a 5 cm diameter cutter.
Place the daikon in a vacuum bag, add the vegetable stock and saffron.
Vacuum-seal and cook in a steam oven at 85°C for approximately 1 hour, until the daikon is tender.
Allow to cool at room temperature.
Refrigerate and let marinate for 24 hours before use.

Homardine with Caviar

Pour the lobster stock into a saucepan and reduce by half.
Add the butter and emulsify using a hand blender to form the homardine.
Add the lime zest and adjust the seasoning.

Foie Gras

Sear the frozen foie gras slices in a hot pan until nicely colored.
Transfer to a rack, season, let rest for 15 minutes, then finish cooking in the oven at 160°C for 5 minutes.

Plating

Spoon the homardine onto the base of the plate and add the caviar at the last moment.
Reheat and drain the daikon, then place it on the plate. Set the foie gras on top of the daikon.
Finish with a small quenelle of caviar on the foie gras and garnish with herbs or edible flowers.