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