120g foie gras
5 lemons
300g sugar
1 sprig of thyme
50g rice
5 tomatoes
12 kinomi (young sansho leaves)
12 sansho peppercorns

1 — CANDIED LEMON 
Remove the pulp from the lemons and cut the lemon peels into long, thin triangles. Bring the water and lemon peels to a boil in a small pan. Drain the water and repeat with fresh cold water another four times. Add 300ml of water, 300g of sugar and a sprig of thyme to the lemon peels. Simmer on a low heat until the lemon peels become soft. 

2 — LEMON CONFITURE 
Add sugar to half of the lemon pulp and simmer on low heat for approximately 30 minutes. Blend this in a mixer until it becomes a smooth purée. Chill in the fridge for 30 minutes until the pectin in the lemon thickens the purée. 

3 — TOMATO CONSOMMÉ RISOTTO 
Blend the tomatoes in a mixer and strain until the consommé is clear. Cook rice in a rice cooker and combine it with the tomato consommé. Lightly simmer to thicken into a risotto. 

FINISHING & SERVING INSTRUCTIONS 
Sprinkle the kinomi and sansho peppercorns and place the foie gras on top of the risotto. Place a quenelle of lemon confiture on top. Finally, garnish with the candied lemon strips and serve.