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The Caterer

Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre doux

11 September 2006
Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre doux

INGREDIENTS

(serves four)

For the Welsh cake 200g self raising flour
60g butter, cubed
Pinch of salt
½ tsp Chinese five spice
1 egg

For the caramelised endives 2 endives Belge
½ lemon
Salt
50ml water
50g butter
10g icing sugar
50ml water

For the foie gras and sauce 4 x 40g slices of duck liver
150ml reduced veal stock
20ml Madeira
10ml five-year-old balsamic vinegar
25g unsalted butter
Salt and pepper

For the garnish 100g trompette des morts, sautéd in butter
100g celeriac, cut into julienne and deep-fried

METHOD

To make the Welsh cake, mix together flour, butter, salt and five spice to a crumb. Add the egg, lightly beaten, and bring mix to a ball. Roll out to 1cm thick and cut out rounds of 5cm diameter. Cook very slowly on griddle pan to golden colour. Put to one side and keep warm.

Cut the endives in half lengthwise and place in a small pan. Add lemon juice, a pinch of salt and 50ml water. Cover with foil and cook in oven for about 15 minutes. Drain and cut each half of endive into three lengthways.

In a frying pan, melt butter and add endives. Sprinkle with icing sugar and cook to a golden colour. Remove from pan and keep warm.

Season and sauté the foie gras in a hot pan and remove. Deglaze with balsamic vinegar and Madeira. Add veal stock and a few cubes of butter, season and pass through chinois.

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