Ingredients
1 lobe raw foie gras
100ml port
100ml brandy
100g sliced smoked duck
100g fine green beans
100g champignon de Paris mushrooms
Half head of frisée lettuce
50g walnuts
50g sherry vinegar
300g rapseed oil
1 tbsp Djion mustard
Method
- Let the foie gras get to room temperature then open up and de-vein. Season then place into a small tray with the port and brandy. Cling film and leave to marinate for a few hours.
- Pre-heat the oven to 90°C and cook the foie gras for around 8 minutes. Remove from the tin and place on to a cling film and roll to form a sausage shape then tie both ends and leave in the fridge until set.
- Take a pan of boiling water and cook the green beans for 2 minutes then refresh in ice cold water. Then take out and leave to one side.
- Pick the frisée and place in ice water, wash then spin to dry and leave to side. Slice the champigons de Paris.
- For the dressing, roast the walnuts for 10 minutes at 160°C, place in a blender with the vinegar, mustard and oil and blend until you have a nice emulsified dressing.
- To finish, slice the foie gras and add 1 slice per plate, then mix the beans, mushrooms and salad together along with a pinch of salt and dressing then divide between the plates. Finally add a few slices of duck to each plate to finish off.