Duck Foie Gras with Rhubarb Recipe

Pressed duck foie gras with rhubarb and pistachios

Starter
challenging
6
1 hour 10 minutes, plus 24 hours marinading time and 24 hours pressing time

PT1H10M

PT48H

You will certainly need to begin this recipe well ahead of when you intend to serve it (48 hours at least) but it will be well worth the wait. The boozy port jelly will cut beautifully though the rich liver and be complemented by the sharp, sweet rhubarb. The gold leaf for decoration is not absolutely necessary but gives a luxurious touch to the presentation of the dish.

Discover more:

Share recipe

Related recipes

Tournedos Rossini

Richard Turner

Truffle foie gras with green beans and artichoke

Aaron Patterson

Puy lentil salad with foie gras shavings and smoked duck breast

Xavier Boyer

Confited foie gras, bramley apple compote and walnut crunch

Adam Simmonds

Spiced foie gras with pickled mushrooms and Sauternes jelly

Tom Aikens

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

1 lobe of foie gras, roughly 500g
4g of fine salt
1g of ground white pepper
1g of sugar
75ml of Sauternes wine
500ml of duck fat

Port jelly

300ml of port
1 cinnamon stick
1 star anise
1 juniper berry, crushed
1 black peppercorn, crushed
2 sheets of gold gelatine

Rhubarb

200g of rhubarb
200g of pomegranate juice
10g of ginger, sliced
50g of grenadine syrup

To plate

1 handful of pistachio nut
borage flowers
basil cress

save recipe

recipe saved

print recipe

shopping List

19 x 9 x 1 cm mould

Method

save recipe

recipe saved

print method

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

4g of fine salt
1g of ground white pepper
1g of sugar
75ml of Sauternes wine
1 lobe of foie gras, roughly 500g

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

500ml of duck fat

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

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

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

200g of rhubarb
200g of pomegranate juice
10g of ginger, sliced
50g of grenadine syrup

Pour the pomegranate liquor over the rhubarb and seal the container with a lid. Leave for 2 hours

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

300ml of port
1 cinnamon stick
1 star anise
1 juniper berry, crushed
1 black peppercorn, crushed
2 sheets of gold gelatine

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

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

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

1 handful of pistachio nut
borage flowers
basil cress

Discover more:

Share recipe

Xavier Boyer

Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.