Roasted foie gras with apple, celeriac and truffle beignets


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Roasted foie gras with apple

Chicken mousse


  • 1 celeriac
  • 500ml of chicken stock
  • 12 slices of autumn truffle
  • plain flour for dusting
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs (1)
  • vegetable oil


  • 1 handful of girolles
  • 75g of clarified butter

To plate

For the chicken mousse, chop the chicken breast and put into a food processor and blend to a paste. Add the seasoning and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again
Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is all is incorporated. Put through a fine sieve
  • 500ml of double cream
For the roasted foie gras with apple, slice the apples in 3mm slices and then cut out discs with a 1cm cutter. Caramelise the sugar and add the apple discs and white wine and cook for about 3 minutes
Season the foie gras and quickly pan fry in a dry pan on both sides and cool down immediately. Once cooled, spread a thin layer of chicken mousse onto the foie gras and place the apple slices neatly on top of this
For the beignets, slice the celeriac to about 0.5cm thickness and cut out 3 discs at about 3cm wide. You will need 12 discs for 4 portions. Blanch the celeriac discs in seasoned chicken stock until soft
Cool, dry, then spread out the 3 discs of celeriac and lightly season, then slice some truffle onto each one. Place the discs on top of each other and then coat in flour, then egg wash and then Panko crumbs
  • 1 slice of autumn truffle
  • plain flour for dusting
  • 1 egg
  • 1 handful of Panko breadcrumbs (1)
To serve, preheat the oven to 200º C/Gas mark 6. Deep fry the celeriac and truffle beignet until golden brown and keep warm
  • vegetable oil
Place the foie gras in the oven for 4 minutes, then put onto the plates with the beignets. For the girolles heat some clarified butter in a small frying pan, add the girolles season and cook until crispy
  • 1 handful of girolles
  • 75g of clarified butter
Garnish with more sliced truffle and girolles
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