Seared Foie Gras with Braised Fennel and Cracked Pepper Caramel Sauce
Serves 8 as a starter or 4 as a main course.
Ingredients
- 4 - 6 small bulbs of fennel
1 tablespoon butter or olive oil
3 tablespoons chicken broth
Coarse salt
8 portions of Flash Frozen Foie Gras or Fresh Duck Foie Gras (Extra Quality) 400g
4 tablespoons sugar
1 ½ teaspoons freshly cracked black pepper
1 cup chicken or duck broth
2 tablespoons fresh lemon juice
Method
- First, cut the stalks from the fennel bulbs.
- Reserve a few feathery ends for garnish. Cut each bulb into 8 wedges.
- Place the fennel, butter or olive oil chicken broth and a pinch of coarse salt in a covered pan and braise until the fennel is soft and just slightly golden, The fennel should remain moist and may need additional broth or water added during the cooking process.
- Keep warm. Preheat the oven to 400. Devein the lobe of foie gras if using fresh product. If using portioned flash frozen foie gras, remove any visible veins.
- Heat a large frying pan on high heat. Sear the foie gras until golden brown on the outside, about 30 seconds on each side.
- Put the foie gras in the oven in a roasting pan and cook for one to two minutes. The foie gras should be medium rare.
- Place the sugar in a small nonstick frying pan. Over medium heat, allow the sugar to melt slightly, then add cracked pepper. Let the sugar caramelize while swirling the pan.
- Add the chicken or duck broth. Reduce over medium heat until the sauce has the consistency of a light golden syrup.
- Add salt and lemon juice.
- To serve, place the braised fennel in the centre of each plate, top with the foie gras, and drizzle the sauce over the top and around the edge of the plate.
- Chop reserved feathery fennel ends and sprinkle as garnish.
Best Sellers
-
The Black Summer truffle yields a delicate and refined truffle taste.
From £56.00
-
This product is perfect for those who want to serve Foie Gras without having the required Michelin prep knowledge.
A brilliant and effortless product that is used by many top UK restaurants, seen used recently in the Dorchester kitchens by Masterchef. Brought to you exclusively by London Fine Foods.From £69.95
-
The finest Caviar in the world;
a perfect gift for someone special.
From £285.00
© London Fine Foods Group (LFFG) 2008
