Roasted foie gras with apple, celeriac and truffle beignets
by Phil Carnegie
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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
2 Granny Smith apples, peeled
1 celeriac
1 handful of girolles
1 truffle, sliced
Delicatessen
4 slices of foie gras
Beverages
1 tbsp of white wine
Fresh Meat
250g of chicken breast
Dairy
500ml of double cream
75g of clarified butter
Oils & Vinegars
vegetable oil