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Rolled Foie Gras Piquillo Peppers

Rolled Foie Gras and Piquillo Peppers

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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Pure White Sea Salt
Espelette Pepper

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Method

  1. To make Rolled Foie Gras Piquillo Peppers, first you need to devein the foie gras. Divide into two long pieces and season with Salt and Espelette Pepper.
  2. Place one half of foie gras lengthways on a sheet of clingfilm then lay the piquillos on top, trimmed to fit. Top with the rest of the foie gras and roll up in the clingfilm, twisting the ends like a sausage.
  3. Put a large pan of water on the boil. Lay the clingfilmed sausage in a steamer basket and steam for about 10 minutes over a medium heat.
  4. Then remove the roll, cool on a plate and pierce true the clingfilm a few times to release the fatty juices. These you should gather into a small jug.
  5. Chill the roll until firm, then unwrap your Rolled Foie Gras Piquillo Peppers. Serve in slices with the reserved juices brushed over each slice.

Make’s a perfect starter for your dinner party…

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac