Name: Hot duck foie gras with apple, lime and shredded sorrel
Yield: Serves 4
Ingredients: 2 Granny Smith apples, peeled, cored and thinly sliced; 2 tablespoons cornflour, mixed with 1½ tablespoons water; 75 g fresh sorrel, finely shredded; 400 g piece of foie gras, well chilled; juice of 3 limes; 5 tablespoons apple juice; 5 tablespoons white wine (Sauvignon Blanc); 6 tablespoons sugar; small knob of unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

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