- Foie Gras:
- 1kilo Foie Gras
- 10g salt
- 4g grd white pepper
- 3g sugar
- 20ml madeira
- 20ml brandy
- Pinch of pink salt
- Chamomile jelly:
- 250ml water
- 150g dried apricots
- 250g sugar
- 1 plum
- 10g chamomile
- 20g honey
- 250ml sauternes
- Gelatine (1 leaf to 100ml)
- Pickled Plum:
- 500g Plum
- 2 shallots
- 1tbsp olive oil
- 100ml white wine vinegar
- 3 tbsp water
- 1 cinnamon stick
- 100g Demerara sugar
Duck foie gras two ways, pickled plum, honey and chamomile jelly
Robert Potter
19th November 2014
Duck foie gras two ways, pickled plum, honey and chamomile jelly
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck foie gras recipe a try, by Lucknam Park's Robert Potter.?
Ingredients
Method
Foie Gras:
Soften foie gras to room temperature then de-vein.
Mix all other ingredients together and rub over foie gras.
Place in a vac pack bag and seal, marinade over night.
Place foie gras in a water bath at 58 degrees for 6 minutes.
Once cooked take out of the water bath and plunge into iced water.
Take foie gras out of the bag and remove any fat before rolling in cling film to form.
Set in the fridge until ready to serve.
Chamomile jelly:
Heat water, apricots, plum and sugar until a gentle simmer for 15 minutes until apricots have completely softened,
Remove from heat and add honey and chamomile leaves, cover and leave to cool,
Bring back to a simmer and strain through muslin cloth,
Add sauternes and set with gelatine.
Pickled Plum:
Place all ingredient in a pan and cook until no liquid remains.
Place ingredients in a food processor and blend until smooth.
Pass through a chinois and set in the fridge until ready to serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
