Thank you very much chef! I am a huge fan of your work as well!

Salamat chef!

Many thanks!

Danke!

The skin of the mandarin is fragrant, but the most important part is the juice for this dish. It's actually fairly easy, just cut the mandarin in half and squeeze through a fine strainer. Juicers work just fine! Happy cooking!

@@ONTHEPASSWITHMAX Thank you for the reply! I really like the videos you've made that are like this one. Do you plan on making more videos again? As for the dish, I actually attempted it again last night. I ended up juicing the mandarins by hand and then putting through a fine strainer, then a cheesecloth. No bitterness this time. However I reduced by half and it was still very watery. I added like 2.5 tablespoons of butter thinking it would thicken to the right consistency, but it did not. I'll reduce until more syrupy next time. I used a daikon and the puree came out good. I cut my piece of foie in half which was a bad idea, it shrinks so much. The scoring looked great though, and the taste was good. I'm trying to make this as my first attempt at artistic plating. The plate I made did not look great. the watery mandarin reduction killed it. I also don't have that same amount of garnish. I had a small green sprout and a purple sprout, and then I cut a cilantro leaf to look kind of cool. idk how you got those tiny little mandarin slices. My mandarins were about half the size of an orange. I'm planning to pick up some more foie on my way home from work and try again. We'll see how it goes.

I'm glad to hear that you're making progress! For the sauce, perhaps reduce it a little more and make sure to swirl in the butter, so it emulsifies. For the foie gras, it's important to use a very hot pan, just sear each side. A little color (only about 10-15 seconds), flip, and take it out of the pan. Otherwise, it will literally melt. Serving it med rare is best. The plating doesn't always have to be very intricate. If you have a beautiful piece of foie gras, just keep it simple. Once you get the hang of it, FG is a super easy ingredient to cook! I actually just got back from the fish market and I'm working on some videos this week. Stay tuned! Happy cooking! @@nbtyuiop

@@ONTHEPASSWITHMAX Beautiful. Thanks Chef!

Thank you! This one is more about the technique than the recipe. A little more or less of something won't have a big impact, just apply the techniques to the ingredients you want to use and the result will be amazing! Happy cooking!

While you can certainly cook foie gras in a pan or directly on a French top or on a plancha in some cases, I wouldn't say its a "cardinal rule". Foie gras is mostly fat and it melts quickly in the pan, so why add another type of fat? Foie gras fat tends to burn quickly like butter(and you need to cook it quickly aka very high heat or it melts), so when cooking FG this way, I prefer to use a little rapeseed oil which has a much higher smoking point. The result is a nicer and more even color. Also cooking at higher temps allows you to keep smaller pieces like this colored properly and still medium rare. There are many different ways to cook foie gras, and every chef has their own "cardinal rule". Try it out yourself and go with the method that your prefer! Happy cooking!