This recipe is absolutely delicious if your a lover of foie gras.
First I proceeded by mixing salt, pepper, olive oil and marsala wine into softened foie gras and then rolling it out into a cylinder with plastic wrap. I then dropped it in simmering water for 6 minutes and cooled it in ice bath. Cut into 2.5 ounces thick and then rolled in cocoa nibs and seasoned with Maldon salt and cracked pepper.
Pickled grapes is just grapes soaked in champagne and cherry vinegar. Toasted brioche bread and a borolo Italian wine reduction garnished with arugula cress.