Cured-Foie-Gras, Duck Confit, Pickled-Rhubarb, Gingerbread

Name: Cured-Foie-Gras, Duck Confit, Pickled-Rhubarb, Gingerbread
Yield: Serves 24
Ingredients: 450 g plain flour; 200 g dark soft brown sugar; 120 g golden syrup; 120 g black treacle; 5 g bicarbonate of soda; 15 g baking powder; 10 g ground ginger; 10 g mixed spice; 550 ml milk; 2 large free range eggs; 1 bay leaf; 200 g foie gras (from the lobe); 2 banana shallots, peeled and sliced; 1 lobe of foie gras; 5 g fine sea salt; ½ tsp pink salt; 30 g Banyuls; 30 g Monbazillac; 150 g coarse sea salt; enough coarse sea salt to cover; a few grinds of black pepper; a pinch of sugar; ½ bunch of thyme; 2 star anise; 1 head of garlic, peeled; 20 crushed black peppercorns; 1 large sprig of thyme; 2 banana shallots, peeled and finely diced; 6 large fatty duck legs; 2 bay leaves

Preparation info

Serves
24

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This has become a bit of a signature dish at the west House. I have some customers who eat it almost weekly, and would revolt if I didn’t keep it on the menu and include it here

This is very much a restaurant dish that I had to include by popular demand. You can scale it down to serve less people, but this is how it’s done at The West House.

Ingredients

Main course
Brunch

Ingredients

Method