Cut the lemongrass stalks and peel the ginger and galangal.
Finely chop all the ingredients.
Heat the olive oil in a large saucepan and sweat the vegetables, covered, for 10minutes.
Add the rice vinegar and mirin. Bring to the boil and reduce by half.
Pour in the duck stock, bring back to the boil and skim. The stock should be very clear. Leave to simmer over a low heat for 20 minutes.
Remove from the heat, leave to stand for 20minutes and strain. Season with the green curry paste.
For the Japanese condiment
Bring the rice vinegar and mirin to the boil and pour over the tamarind and chutney. Mix all the ingredients with the sesame oil and add the diced pear. Set aside in a cool place.
For the foie gras ravioli
Season the foie gras escalopes on all sides with pepper and fleur de sel. Leave to rest for 1 hour.
Cut the foie gras into 30 g cubes.
Shape the ravioli by placing two Thai basil leaves and the foie gras on the ravioli dough. Moisten the edges and fold into a rectangle. Cut into half-moon shapes using a biscuit cutter. Cook in a steamer basket for 2 minutes.
For the vegetables
Cut the carrots and onion into thin strips and the leek into slivers.
Peel and thinly slice the button mushrooms and shiitake mushrooms.
Remove the leaves from the Thai basil and coriander.
Diagonally slice the Chinese chives and lemongrass.
Heat the carrots, onion and leeks in a little olive oil.
Cook until crisp. Remove from the heat and add the sliced button mushrooms and shiitake mushrooms
For the finish
Place a generous spoonful of condiment, all the sautéed vegetables and the ravioli in a deep dish. Sprinkle with various herbs. Finish by pouring the steaming stock.