Confited foie gras, bramley apple compote and walnut crunch

Confited foie gras, bramley apple compote and walnut crunch

Confited foie gras, bramley apple compote and walnut crunch

PT4H

PT9H

Why not try?

1
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
  • 460g of foie gras, de-veined
2
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
  • 10g of salt
  • 2l milk
  • 46ml of dry Madeira
  • 16ml of Armagnac
  • 2g of white pepper
  • 23ml of dry white port
  • 1g of caster sugar
3
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
4
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
  • 100g of walnuts
  • 360ml of milk
5
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
  • 18ml of walnut oil
6
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
  • 500g of Bramley apple, peeled, cored and sliced
  • 1 tbsp of caster sugar
7
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
  • 200g of Bramley apple, peeled, cored and sliced
8
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
  • 50g of Bramley apple
9
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
  • 50g of Bramley apple, diced
  • 1 tbsp of sugar
10
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
  • 1g of agar agar
  • 1g of caster sugar
  • 62ml of apple juice
11
Meanwhile soak the gelatine in cold water
  • 1/2 gelatine leaf
12
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
  • 188ml of apple juice
13
For the walnut nougatine, roast the walnuts in the oven until golden brown colour, then crush lightly
  • 50g of walnuts
14
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
  • 50g of sugar
15
For the walnut crunch, chop 30g of the nougatine the same size, then mix together with the bread cubes
  • 10g of bread
16
Whisk the corn starch and egg together with a pinch of salt. Add to the nougatine mix and mix thoroughly
  • 7g of corn starch
  • 1 egg
  • salt
17
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
  • 10g of butter, melted
18
To serve, dot the apple and walnut purées on the plate, and dust with the walnut crunch
19
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
20
The dish is finished with micro watercress and a slice of brioche
  • 2 2/3 handfuls of micro watercress leaves
  • 1 loaf of brioche, sliced

Ingredients

Metric

Imperial

Foie Gras marinade

Apple compote

Apple purée

Apple jelly

Walnut purée

Walnut nougatine

Walnut crunch

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

To plate

Comments ()

Confited foie gras, bramley apple compote and walnut crunch

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...