1 hour 10 minutes, plus 24 hours marinading time and 24 hours pressing time
You will certainly need to begin this recipe well ahead of when you intend to serve it (48 hours at least) but it will be well worth the wait. The boozy port jelly will cut beautifully though the rich liver and be complemented by the sharp, sweet rhubarb. The gold leaf for decoration is not absolutely necessary but gives a luxurious touch to the presentation of the dish.
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To start, mix together the salt, pepper, sugar and Sauternes in a shallow bowl, then marinade the foie gras with this mixture for 24 hours
4g of fine salt
1g of ground white pepper
1g of sugar
75ml of Sauternes wine
1 lobe of foie gras, roughly 500g
After the 24 hours, heat the duck fat in a pan to 80°C and carefully poach the marinated foie gras in the fat for 18 minutes
500ml of duck fat
Remove the foie gras from the fat and put onto a kitchen cloth. Place the lobe flat on a chopping board and make an incision with a sharp knife to expose the central veins. Carefully remove the 2 veins by pulling gently
Press the deveined foie gras into a rectangular mould and cover with clingfilm. Cut a piece of cardboard to the same size as the mould and wrap this tightly with clingfilm; use this to press the terrine with a weight on top (such as canned vegetables). Leave to set for 24 hours in the fridge
Cut the rhubarb into 5cm sticks and place in an airtight container with a lid. Place the rest of the rhubarb ingredients into a small saucepan and bring to the boil
200g of rhubarb
200g of pomegranate juice
10g of ginger, sliced
50g of grenadine syrup
Pour the pomegranate liquor over the rhubarb and seal the container with a lid. Leave for 2 hours
To make the port jelly, bring the port to the boil with the spices and leave to cool slightly. Meanwhile, soften the gelatine sheets in a bowl of cold water
300ml of port
1 cinnamon stick
1 star anise
1 juniper berry, crushed
1 black peppercorn, crushed
2 sheets of gold gelatine
Strain the port and spices into a a clean pan and add the softened gelatine. Leave to cool to room temperature before pouring over the pressed foie gras. Return the foie gras to the fridge to set
Remove the rhubarb from the liquor and set aside. Reduce the liquid in a small pan to a syrup consistency, then use to glaze the rhubarb sticks
To plate, slice the foie gras into 6 portions and place one slice on each plate. Put 2 pieces of rhubarb on each plate and drizzle with a little extra syrup. Garnish with some chopped pistachios, borage flowers and basil cress
1 handful of pistachio nuts
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