Roast foie gras with pickled plums and sake

Gary Foulkes

Gary Foulkes

8th January 2014

Roast foie gras with pickled plums and sake

Roast foie gras with pickled plums and sake by Gary Foulkes The Square

Ingredients

  • Pickled Plum compote for foie gras
  • 260g fine diced onion
  • 2 red chillis’s finely chopped
  • 1.7kg washed and chopped plums
  • 35g chopped ginger
  • 250g sugar
  • 350ml orange juice
  • 500ml red wine vinegar
  • 350g grated apple
  • Plum gel
  • 1.3kg plums
  • 200g sugar
  • 35g lime juice
  • 600g plum juice
  • 200g plum wine
  • 13g agar agar

Method

Pickled Plum compote for foie gras
Place all ingredients in a pan and cook until chutney like consistency, place to one side.
Plum gel
• Half the plums, leave the stone in
• Mix the sugar and lime juice with the plums, sous vide and cook 90oc for 60mins
• Pass the juice
• Add the plum wine and agar agar
• Cook out for 2 mins, set in the fridge
• When solid gel has formed, blitz and pass the puree and place in a squirty bottle.
Roast the foie gras and leave to rest. Place a spoon of the compote on the place and dots of the plum gel. Place the foie gras on top on the chutney and garnish with slices of pickled plums.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.