Roasted Foie Gras & Truffle Beignets - Great British Chefs

Ingredients

• 2 tbsp of caster sugar
• 2 Granny Smith apples, peeled
• 4 slices of foie gras
• 1 tbsp of white wine
• 250g of chicken breast
• 1 egg
• 500ml of double cream
• salt
• white pepper
• 1 celeriac
• 500ml of chicken stock
• 12 slices of autumn truffle
• plain flour for dusting
• 1 egg, beaten
• 1 handful of Panko breadcrumbs (1)
• vegetable oil
• 1 handful of girolles
• 75g of clarified butter
• 1 truffle, sliced