Roasted foie gras with apple, celeriac and truffle beignets
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Ingredients
Store Cupboard
- 2 tbsp of caster sugar
- 2 eggs
- salt
- white pepper
- 500ml of chicken stock
- 12 slices of autumn truffle
- plain flour for dusting
- 1 handful of Panko breadcrumbs
Fruit & Vegetables
Delicatessen
Beverages
- 1 tbsp of white wine
Fresh Meat
Dairy
- 500ml of double cream
- 75g of clarified butter
Oils & Vinegars
- vegetable oil