Hot duck foie gras with apple, lime and shredded sorrel


Preparation info

  • Serves


    • Difficulty


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.


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


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