Foie Gras with Candied Ginger, Black Currant Gastrique, and Cocoa Nibs

This is my reinterpretation of the best dish I've eaten in a restaurant, anywhere. It happened last year at Cafe Juanita in Seattle. Herein, I've played with the foie, ginger, and cocoa nibs, and incorporated a black currant liqueur into a sherry gastrique. Toe curlingly good ...

From gastronomic guesswork