Foie gras with mushy peas and shallot gravy

11 September 2006
Foie gras with mushy peas and shallot gravy

(serves four)


8oz dried marrowfat peas
2tsp bicarbonate of soda
Wine vinegar infused with rosemary
Salt and black pepper

Soak peas with bicarbonate of soda in double volume of water for 24 hours. Rinse well. Just cover with fresh clean water. Bring to boil and simmer gently until soft. Correct the seasoning with vinegar salt and pepper.


8oz shallots finely sliced
Unsalted butter
2tbs balsamic vinegar
¼pt duck stock
½pt veal stock
Salt black pepper and freshly ground nutmeg

Sweat shallots down in butter. Deglaze with balsamic vinegar. Add duck stock and reduce by two-thirds. Add veal stock. Bring to the boil skim and simmer for 20 minutes. Correct seasoning with nutmeg salt and pepper.


1/5 lobe of foie gras per portion
Salt black pepper and freshly ground nutmeg

Season foie gras with salt pepper and nutmeg. Seal in pan on top of stove until golden brown. Place on buttered paper and roast in a moderate oven until warm and tender in the centre.

To serve

Place mushy peas into a round cutter in the centre of a plate. Place foie gras on top and pour shallot gravy around.

Suggested wine

Château de Coulinats Sainte Croix du Mont 1988

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