Seared foiegras with gingerbread purée and caramelised bananas

Josh Donachie

Josh Donachie

10th April 2012
Josh Donachie

Seared foiegras with gingerbread purée and caramelised bananas



  • Foiegras
  • Gingerbread
  • Brioche
  • Banana


Heat ginger cake in milk for two minutes. Then liquidise the mixture to a purée and pass
Get pan on hot heat and season foiegras with salt and seal both sides of foiegras
Caramalise some sliced bananas in sugar and a bit of butter
Plate up as picture shows and dress with micro herbs

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