Turron Foie Gras by Chef Pascal Aussignac

Lobe of Fresh Duck Foie Gras	Sold Out
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

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.