Pressed duck foie gras with rhubarb and pistachios

PT1H10M

PT48H

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Ingredients

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Imperial

Port jelly

Rhubarb

To plate

1
To start, mix together the salt, pepper, sugar and Sauternes in a shallow bowl, then marinade the foie gras with this mixture for 24 hours
2
After the 24 hours, heat the duck fat in a pan to 80°C and carefully poach the marinated foie gras in the fat for 18 minutes
3
Remove the foie gras from the fat and put onto a kitchen cloth. Place the lobe flat on a chopping board and make an incision with a sharp knife to expose the central veins. Carefully remove the 2 veins by pulling gently
4
Press the deveined foie gras into a rectangular mould and cover with clingfilm. Cut a piece of cardboard to the same size as the mould and wrap this tightly with clingfilm; use this to press the terrine with a weight on top (such as canned vegetables). Leave to set for 24 hours in the fridge
5
Cut the rhubarb into 5cm sticks and place in an airtight container with a lid. Place the rest of the rhubarb ingredients into a small saucepan and bring to the boil
6
Pour the pomegranate liquor over the rhubarb and seal the container with a lid. Leave for 2 hours
7
To make the port jelly, bring the port to the boil with the spices and leave to cool slightly. Meanwhile, soften the gelatine sheets in a bowl of cold water
8
Strain the port and spices into a a clean pan and add the softened gelatine. Leave to cool to room temperature before pouring over the pressed foie gras. Return the foie gras to the fridge to set
9
Remove the rhubarb from the liquor and set aside. Reduce the liquid in a small pan to a syrup consistency, then use to glaze the rhubarb sticks
10
To plate, slice the foie gras into 6 portions and place one slice on each plate. Put 2 pieces of rhubarb on each plate and drizzle with a little extra syrup. Garnish with some chopped pistachios, borage flowers and basil cress
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