Port marinated foie gras, pear, ginger bread puree and sweet wine jelly

Richard Picard-Edwards

Richard Picard-Edwards

3rd February 2015
Richard Picard-Edwards

Port marinated foie gras, pear, ginger bread puree and sweet wine jelly

Port marinated foie gras, pear, ginger bread puree and sweet wine jelly by head chef at Lords of the Manor - Richard Edwards


  • 1 lobe of foie gras
  • 1 bottle of port
  • 25g mustard seeds
  • Peel of 1 orange
  • Compressed pear
  • Fresh pear
  • Pickled pear
  • Ginger bread puree
  • Sweet wine jelly


Soak the foie gras in milk overnight

De-vain and roll into a cylinder

Set in the fridge until firm, brine for 3 hours and freeze.

Reduce the bottle of port down to 200ml

Add the mustard and orange

Pour over the foie gras and marinade for 12 hours in the fridge.

Remove the foie gras from the marinade and pat dry

Slice and season

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