Foie gras is the ultimate in luxury ingredients, often only eaten at restaurants or reserved for the most special occasions. Cooking foie gras is notoriously difficult and mistakes can be very expensive. Cooking it sous vide is a great way to control the process as the low temperature prevents overcooking and ensures a perfect result every time.
Foie gras is delicious served cold in a terrine or ballotine – try Alan Murchison’s Foie gras with rhubarb and duck breast.
Vineet Bhatia serves a starter of Spice-seared foie gras, wild mushroom naan and fennel and mango chutney salad, while Chris Horridge uses foie gras in his main course of Beef fillet, foie gras, parsley purée and Madeira sauce.