Dundee Pinky Foie Gras
Paying homage to French Master, Pierre Gagnaire, FOUR gives you his recipe for a French classic with a Scottish twist for Dundee Pinky Foie Gras....Yum!
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 80g piquillo peppers
- 70g nora’s chilli paste
- 20g brown sugar
- 20g sherry vinegar
- 10g tomato paste
- 60g veal stock
- 2 spring onions, chopped
- 25g sesame seeds
- 40g green mango, cubed
- 40g green papaya, cubed
- 25g amontillado
- 20g celery
- 60g blanched mouli sticks
- 1 iceberg lettuce
- 2 green apples
- 1 blanched red radish
- 120g cooked beetroot marinated
- 80ml campari
- 35g golden sesame seeds
- 500g fresh duck foie gras
- 7g salt
- 2g white pepper
- 12ml brandy
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