Yorkshire Pudding with Fresh Foie Gras and Onion Gravy

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 5 eggs
  • 300 ml (½ pt) milk
  • 300


Make the batter by breaking the eggs and beating lightly. Add the milk and water and mix. Sieve the flour and salt, add to the liquid and beat until the mixture is smooth, with the consistency of double cream. Allow to rest for an hour, then add the malt vinegar.

Make the sauce by slowly frying the onions in the duck or goose fat until golden brown. Drain off the fat from the onions, th