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.