A heavenly combination from Adam Simmonds; foie gras and apples are divine, and the addition of walnuts is perfect to add further flavour and texture. The recipe does require precision and a few days preparation. You will be required to cook sous-vide so make sure you have the correct equipment before you begin this dish

First, prepare the foie gras. Place the lobes of foie gras in a container of cold water to soften slightly (leave in their bag). Separate the lobes of foie gras, remove all veins and traces of blood
Lay the open lobes of foie gras in a dish, then soak in the salt and milk for 1 hour (this will remove any remaining blood clots). Combine the Madeira, Armagnac, port, sugar and pepper for the marinade. Drain and pat dry the foie gras, place in a clean dish and marinade in for 8 hours in the fridge
Drain and place into a shrink wrap bag and seal. Plunge into boiling water and then straight into iced water. Cook sous-vide in a waterbath at 65°C until the core reaches 56°C. Put straight into iced water. Mature in the fridge for 2 days before you use
To make the walnut purée, place the walnuts onto a tray and roast in the oven lightly, then crush in a pestle and mortar. Put them into a suitable sized pan and cover them with the milk
Bring to the boil, then reduce the heat to a simmer and continue to cook until soft, which should take about 20 minutes. You may need to drain some of the milk before blending. Place into a blender and blitz, then transfer to a bowl and whisk in the walnut oil. Taste and adjust if required
For the apple purée, place a suitable sized pan on the stove and add 100ml of water. Bring to the boil, then add the sliced apples and cook quickly until soft. Blend until smooth, cool quickly and adjust the taste with sugar if required. Reserve 20g to add to the compote and fill a piping bag with the remaining purée
To make the apple compote, place the 200g of sliced apples into a suitable sized pan and cook them until they have totally collapsed. Remove the pan from the heat, spoon onto a plate and cool quickly
In a pan add 100ml of water, place onto the stove and bring to the boil. Add the diced apples and cook until they are soft but still have a little bite. As soon as they are cooked spoon onto a plate and cool quickly
Then, chop the cooked sliced apples until coarse and combine with the diced apple and 20g of the apple purée, which you made earlier. Taste, adding a little sugar to remove the tartness but not over sweetening the apples
For the jelly, mix the agar agar and sugar together. Take ¼ of the apple juice, add the sugar and agar agar mixture and whisk, then allow it to sit for 20 minutes
Meanwhile soak the gelatine in cold water
Put the remaining apple juice onto the stove and bring to a rapid boil, whisking constantly. Remove from the stove add the drained gelatine and mix thoroughly. Add the agar agar juice and mix thoroughly. Set quickly over a bowl of ice
For the walnut nougatine, roast the walnuts in the oven until golden brown colour, then crush lightly
Heat the sugar and water to 150°C, using a sugar thermometer, then remove from the stove, add the walnuts and stir until evenly mixed. Turn onto greaseproof paper and allow to cool
For the walnut crunch, chop 30g of the nougatine the same size, then mix together with the bread cubes
Whisk the corn starch and egg together with a pinch of salt. Add to the nougatine mix and mix thoroughly
Stir in the melted butter, spread onto a baking tray and bake in the oven for 20 minutes or until golden brown. Remove and allow to cool. Once cool, crush in a pestle and mortar
To serve, dot the apple and walnut purées on the plate, and dust with the walnut crunch
Slice the foie gras and place to the left of the plate. Then put 5 small piles of the apple compote around the foie gras. The apple jelly is spooned onto the apple compote
The dish is finished with micro watercress and a slice of brioche
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Foie Gras marinade

  • 460g of foie gras, de-veined
  • 10g of salt
  • 2g of white pepper
  • 16ml of Armagnac
  • 1g of caster sugar
  • 46ml of dry Madeira, reduced to half
  • 23ml of dry white port
  • 2l of milk

Apple compote

Apple purée

  • 500g of Bramley apple, peeled and sliced
  • 1 tbsp of caster sugar

Apple jelly

  • 250ml of apple juice
  • 1g of agar agar
  • 1g of caster sugar
  • 1/2 gelatine leaf
  • 1 lemon, juiced

Walnut purée

  • 100g of walnuts
  • 360ml of milk
  • 18ml of walnut oil

Walnut nougatine

  • 50g of walnuts
  • 12ml of water
  • 50g of sugar

Walnut crunch

  • 10g of bread, crusts removed and cut into cubes
  • 7g of corn starch
  • 1 egg
  • 10g of butter, melted
  • salt

To plate


  1. Pestle and mortar
  2. Sugar thermometer
  3. Piping bag 1-2cm nozzle
  4. Water bath

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This foie gras recipe brings together the heavenly combination of foie gras, apple compote and walnut crunch - a classic from Danesfield House's Adam Simmonds