Duck foie gras two ways, pickled plum, honey and chamomile jelly

Robert Potter

Robert Potter

19th November 2014
Robert Potter

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.?


  • 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


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.

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