Foie Gras Earl Grey Tea, Honey and Ginger jelly

Bring the honey and ginger consommé up to the boil. Add the aga aga simmer for one minute, set the jelly on a gastronorm tray at room temperature. Once set, cut using a ring.

Make 200ml of Earl Grey tea. Add the 5g lecithin to the mix and blend using a stick blender to form a froth.

Pan fry the Duck Foie Gras and cook until soft.

Arrange all ingredients on the plate together placing the onion lyonnaise under the foie gras and froth on top at a slight angle.