Foie Gras Torchon With Celeste Figs Recipe
sunchoke vinaigrette, sunflower, foie beignets
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Ingredients
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Foie Gras Torchon
Sunchoke Vinaigrette
Sunflower Garnish
Foie Beignets
Celeste Figs
Method
Foie Gras Torchon
- 1
Prepare the Foie Gras
Soak the foie gras in port wine for 2 hours. Remove any veins and season with salt, white pepper, and thyme. Blend with heavy cream until smooth.
- 2
Roll and Chill
Spread the foie gras mixture on cheesecloth, roll tightly, and tie the ends. Poach in simmering water for 30 minutes. Chill in the refrigerator for at least 6 hours.
Sunchoke Vinaigrette
- 3
Prepare the Sunchokes
Peel and boil sunchokes until tender, about 15 minutes. Drain and let cool.
- 4
Make the Vinaigrette
Blend sunchokes with shallots, vinegar, olive oil, salt, and pepper until smooth.
Sunflower Garnish
- 5
Prepare the Sunflower Seeds
Toast sunflower seeds in a dry pan until golden. Drizzle with sunflower oil and sprinkle with salt.
Foie Beignets
- 6
Make the Batter
Mix foie gras trimmings, flour, egg, milk, baking powder, and salt until combined.
- 7
Fry the Beignets
Heat vegetable oil to 180°C and drop spoonfuls of batter into the oil. Fry until golden brown, about 3-4 minutes. Drain on paper towels.
Celeste Figs
- 8
Prepare the Figs
Slice the Celeste figs in half and drizzle with honey and balsamic vinegar.
