Grilled foie gras with asian pear and ponzu joyu

The rich and luxurious texture of the foie gras is teamed here with a sharp, tangy Japanese sauce, ponzu joyu. It takes only seconds to prepare but does need to be made at least 24 hours in advance to give the flavors plenty of time to blend. The caramelized flavor of the Asian pear balances the dish perfectly.

To make the ponzu joyu, place the mirin in a small pan, bring to the boil and cook for about 30 seconds. Pour into a small bowl and add all the remaining ingredients. Cool, then cover and chill for about 24 hours. Strain the mixture into a screw-topped jar and chill until needed.

Cut each pear into eight wedges and toss in the honey mixture. Heat a griddle on the stove until a drop of water sprinkled on the surface evaporates instantly. Grill the pear wedges for about 30 seconds on each cut side, or until branded with golden grill marks. Wipe the pan with kitchen paper and heat again. When it is searing hot, grill the foie gras for 30 seconds on each side. Serve immediately with the ponzu joyu and pear wedges.

Serves 4
2 Asian (nashi) pears
15ml/1 tbsp clear honey mixed with 45ml/ 3 tbsp water
225g/8oz duck or goose foie gras, chilled and cut into eight 1cm/ ½ in slices
For the ponzu joyu
45ml/3 tbsp mirin
120ml/4fl oz/ ½ cup tamari
75ml/5 tbsp dried bonito flakes
45ml/3 tbsp rice vinegar
Juice of 1 large lemon
4 strips dried kombu seaweed