Roast foie gras with pickled plums and sake

Roast foie gras with pickled plums and sake by Gary Foulkes The Square

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pickled Plum compote for foie gras
2. 2Place all ingredients in a pan and cook until chutney like consistency, place to one side.
3. 3Plum 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. 10Roast 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.