- 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
Port marinated foie gras, pear, ginger bread puree and sweet wine jelly
Richard Picard-Edwards
3rd February 2015
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
Ingredients
Method
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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