Foie gras rôti aux prunes marinées et au saké

Ingrédients

• Pickled Plum compote for foie gras
• 260 g fine diced onion
• 2 red chillis’s finely chopped
• 1.7 kg washed and chopped plums
• 35 g chopped ginger
• 250 g sugar
• 350 ml orange juice
• 500 ml red wine vinegar
• 350 g grated apple
• Plum gel
• 1.3 kg plums
• 200 g sugar
• 35 g lime juice
• 600 g plum juice
• 200 g plum wine
• 13 g agar agar

Préparation

1. 1

   Pickled Plum compote for foie gras

2. 2

   Place all ingredients in a pan and cook until chutney like consistency, place to one side.

3. 3

   Plum gel

4. 4

   • Half the plums, leave the stone in

5. 5

   • Mix the sugar and lime juice with the plums, sous vide and cook 90oc for 60mins

6. 6

   • Pass the juice

7. 7

   • Add the plum wine and agar agar

8. 8

   • Cook out for 2 mins, set in the fridge

9. 9

   • When solid gel has formed, blitz and pass the puree and place in a squirty bottle.

10. 10

    Roast the foie gras and leave to rest. Place a spoon of the compote on the place and dots of the plum gel. Place the foie gras on top on the chutney and garnish with slices of pickled plums.