Pressed duck foie gras with rhubarb and pistachios

6
1 hour 10 minutes

Ingredients

  • 1 lobe of foie gras, roughly 500g
  • 4g of fine salt
  • 1g of ground white pepper
  • 1g of sugar
  • 75ml of Sauternes wine
  • 500ml of duck fat

Port jelly

  • 300ml of port
  • 1 cinnamon stick
  • 1 star anise
  • 1 juniper berry, crushed
  • 1 black peppercorn, crushed
  • 2 sheets of gold gelatine

Rhubarb

  • 200g of rhubarb
  • 200g of pomegranate juice
  • 10g of ginger, sliced
  • 50g of grenadine syrup

To plate

  • 1 handful of pistachio nuts
  • borage flowers
  • basil cress

Method

1
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
2
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
3
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
4
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
5
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
6
Pour the pomegranate liquor over the rhubarb and seal the container with a lid. Leave for 2 hours
7
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
8
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
9
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
10
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
  • borage flowers
  • basil cress