Ingredients (serves 4)
|Lobe of fresh duck Foie Gras|
|Pure White Sea Salt|
|Freshly ground black pepper|
|100 ml elderflower cordial|
|2 tablespoons Armagnac|
|1 pain d’épices|
|2 tablespoons pomegranate seeds|
|3 tablespoons blueberries|
|A few dandelion leaves, washed|
|Some baby cress, washed|
- Divide the foie gras in two, season with salt and peppers then marinate one half in the elderflower cordial and the other in Armagnac. Cover and set both aside in the fridge for 6 hours.
- Meanwhile, cut some wafer-thin slices of pain d’épices and dry out in a low oven until crisp, about 1-2 hours. Reserve in an airtight tin.
- Remove the foie gras from the marinades, drain and pat dry. (Save both marinades to sprinkle as jus.) Wrap each tightly in clingfilm as a sausage.
- Prepare a pan and steaming basket and cook the foie gras rolls in the steamer basket for 10 minutes. Remove and cool then chill.
- Unwrap each foie gras roll in turn and slice thinly with a knife dipped in very hot water. Serve on plates, two plates for ladies and two for men, sprinkled with the appropriate marinades and garnished with the pomegranate seeds, blueberries, leaves and gingerbread toasts.
- If the men and the ladies insist on trying each other’s foie gras, then that is perfectly acceptable!
Pain d’épices is a rich spiced French cake, literally ‘spice bread’, not to be confused with British gingerbread.
Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac.