Name: Pressed smoked foie gras & confit squirrel, Worcestershire sauce sorbet & tipsy walnut sauce
Yield: Serves 6-8
Cuisine: British
Ingredients: 20 g Lagavulin whisky; 1 duck foie gras, approximately 600 g, deveined; 3 bunches of dried Douglas fir pine needles; 5 g black peppercorns; 1 bay leaf; ½ g Xanthan gum; salt; 35 g trimoline; 100 ml glucose; 400 g tomato juice; 8 g Stab 2000 stabiliser; 300 ml Worcestershire sauce; 80 g toasted hazelnuts, chopped; 1 bunch of puntarella; 60 ml liquid glucose; nasturtium leaves; 200 ml ketchup; vegetable oil; oxalis leaves; 390 g jar pickled walnuts (I use Opies); 1 x 400 g oven-ready squirrel; 500 g duck fat; 1 sprig thyme; 1 sprig rosemary; 2 Jerusalem artichokes

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

In the UK there is a pest that kills the native red squirrel: the grey squirrel. Some hunters kill them, so instead of wasting them, I’ve tried to create a delicacy using foie gras and good quality whisky. The result is quite stunning: full of punchy flavour, meaty, silky and a good contrast with the sorbet that cuts through the fat.

Ingredients

Confit squirrel

1 x 400 g oven-ready squirrel
500 g duck fat
1

Method

This recipe can also be made using rabbit, which has a similar flavour to squirrel.

For the squirrel, you will need an oven-ready squirrel. Melt the duck fat, add the rosemary, thyme, bay leaf and black pepper, and cover the squirrel completely. Place in the oven on a really low heat (80°C/175°F/gas mark ¼) all day or night. When cooked, strain off the fat, cool, and remove the meat fro

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Pressed smoked foie gras & confit squirrel, Worcestershire sauce sorbet & tipsy walnut sauce

Ingredients

Confit squirrel

Method

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