Ingredients (serves 4)
| Lobe of Fresh Duck Foie Gras | |
| Nougat, cut in small cubes | |
| 3 tablespoons Baileys Irish Cream | |
| 1 teaspoon Caster Sugar | |
| 50g Fresh Walnut Halves | |
| 6 Passion Fruits | |
| 1 tablespoon Lemon Juice | |
| 10g Cocoa Powder | |
| Some small crisp meringues, to serve |
Method
- To make this Turron Foie Gras, first de-vein the foie gras. Then lay in a dish and sprinkle over the Bailey Irish cream and sugar. Cover and leave for 5 hours in the fridge, turning once or twice.
- Preheat the oven to around 75°C/Gas.
- Place the foie gras in a heatproof dish, cover and bake for 20 minutes. Remove and cool, then drain off the pan juices.
- Re-shape the foie gras in a mould (like a small loaf tin), pressing in the cubes of nougat and walnut halves, like a chess board. Cover the top with clingfilm and weigh lightly down as you chill the mould until firm.
- Meanwhile, make the passion fruit sauce. Halve and scoop out the flesh and seeds from all the fruits. Put two-thirds of this in a small saucepan with the lemon juice. Boil for about 2 minutes, then strain into a cup through a tea strainer to catch the seeds. Return the juice to the pan and scoop in the remaining fruits.
- When ready to serve, unmold the foie gras mixture, then cut into bite-sized cubes, using a hot knife. Lightly dust each cube with cocoa powder by sifting through a fine sieve.
- Serve with the passion fruit sauce spooned around the Turron Foie Gras with pieces of meringue.
Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac
