Hot duck foie gras with apple, lime and shredded sorrel

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

The tart syrup here is a beautiful contrast with the rich foie gras. Use the fat from the foie gras left in the griddle to make a confit or when roasting potatoes.

Ingredients

  • 5 tablespoons white wine (Sauvignon Blanc)
  • 5 tablespoons apple juice
  • juice of 3

Method

Combine the wine, apple juice, lime juice, sugar and butter in a wide pan and heat gently, stirring to dissolve the sugar. Add the cornflour and bring to the boil, stirring until thickened. Add the sliced apples and leave to cook over a low heat for 4 minutes or until slightly softened. Set aside.

Heat a well-seasoned cast-iron griddle or other heavy pan (not non-stick) for 5-10 minutes