Roasted Foie Gras & Truffle Beignets

Roasted foie gras with apple, celeriac and truffle beignets

Starter
medium
4
1 hour 15 minutes, plus making the chicken mousse, roast girolles and Madeira sauce

PT1H15M

Rich foie gras is roasted here by Phil Carnegie and served with sweet apple and earthy truffle. This is not a light, diet-friendly dish. Serve with a robust red on a wintry evening.

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Ingredients

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Metric

Imperial

Roasted foie gras with apple

2 tbsp of caster sugar
2 Granny Smith apples, peeled
4 slices of foie gras
1 tbsp of white wine

Chicken mousse

250g of chicken breast
1 egg
500ml of double cream
salt
white pepper

Beignets

1 celeriac
500ml of chicken stock
12 slices of autumn truffle
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs
vegetable oil

Girolles

1 handful of girolles
75g of clarified butter

To plate

1 truffle, sliced

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Food processor or blender
Fine sieve

For the chicken mousse, chop the chicken breast and put into a food processor and blend to a paste. Add the seasoning and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again

Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is all is incorporated. Put through a fine sieve

500ml of double cream

For the roasted foie gras with apple, slice the apples in 3mm slices and then cut out discs with a 1cm cutter. Caramelise the sugar and add the apple discs and white wine and cook for about 3 minutes

2 tbsp of caster sugar
2 Granny Smith apples
1 tbsp of white wine

Season the foie gras and quickly pan fry in a dry pan on both sides and cool down immediately. Once cooled, spread a thin layer of chicken mousse onto the foie gras and place the apple slices neatly on top of this

4 slices of foie gras

For the beignets, slice the celeriac to about 1/2cm thickness and cut out 3 discs at about 3cm wide. You will need 12 discs for 4 portions. Blanch the celeriac discs in seasoned chicken stock until soft

1 celeriac
500ml of chicken stock

Cool, dry, then spread out the 3 discs of celeriac and lightly season, then slice some truffle onto each one. Place the discs on top of each other and then coat in flour, then egg wash and then Panko crumbs

1 slice of autumn truffle
plain flour for dusting
1 egg
1 handful of Panko breadcrumbs

To serve, preheat the oven to 200º C/Gas mark 6. Deep fry the celeriac and truffle beignet until golden brown and keep warm

vegetable oil

Place the foie gras in the oven for 4 minutes, then put onto the plates with the beignets. For the girolles heat some clarified butter in a small frying pan, add the girolles season and cook until crispy

1 handful of girolles
75g of clarified butter

Garnish with more sliced truffle and girolles

1 truffle

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Phil Carnegie

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up