Ingredients
• 1 x 600g lobe of raw foie gras
• ½ tablespoon white wine vinegar
• 50ml Sauternes
• 250g sweetcorn
• Salt, pepper
Duck Foie Gras with Sweetcorn
Method
Cut the foie gras in two. Remove the green-coloured
spleen which is situated on the larger lobe. Slice
the foie gras and remove the small blood vessels
with the help of a pair of tweezers. Refrigerate.
Boil the sweetcorn in a saucepan of salted water.
Remove the slices of foie gras from the fridge and
season. Coat each slice in flour to prevent it
sticking and sear in a hot frying pan for 1 minute
on each side. Sauté the sweetcorn, add the vinegar
and Sauternes and cook until there is no liquid left
in the pan. Salt and pepper. Serve the escalopes of
foie gras with a spoonful of sweetcorn on pre-heated
plates.
