> Recipes > Foie gras

Foie gras sandwich

Foie gras sandwich

  • Starter
  • medium
  • Serves 4
  • 60 minutes, plus proving time

PT1H

1
Preheat an oven to 170°C/gas mark 3
2
To make the bread rolls, dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and licorice
  • 240g of water
  • 15g of fresh yeast
  • 450g of plain flour
  • 18g of salt
  • 75ml of extra virgin olive oil
  • 15g of liquorice powder, preferably Amarelli
3
Mix well and transfer the dough to a large bowl, cover with a kitchen towel and set aside to rise for 1-1½ hours in a warm place. Divide the dough into evenly sized balls, place on a baking tray and leave to rise once more. Preheat the oven to 170°C/gas mark 5
4
Brush the the rolls with olive oil and bake for 18 minutes
  • olive oil
5
Meanwhile, prepare the mango ketchup. In a medium saucepan heat the olive oil and sweat the onions and garlic. Add all the other ingredients and simmer for 15-20 minutes. With a blender or hand mixer blitz the mixture until smooth, then pass through a fine sieve
  • 1 tsp extra virgin olive oil
  • 1/4 onion, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 mango, peeled and roughly chopped
  • 90ml of orange juice
  • 45ml of dry white wine
  • 12ml of cider vinegar
  • 12ml of lime juice
  • 20g of cane sugar
  • 1/2 garlic clove
  • 1 tsp allspice
  • 1 pinch of cayenne pepper
  • 1 pinch of cinnamon
  • 1 tsp ground cumin
6
To make the passito mayonnaise, combine the egg yolk, a pinch of salt and a few drops of water in a small bowl. Slowly drizzle in the oil, whisking all the time, until emulsified. Mix in the passito and season with more salt if necessary
  • 1 tbsp of Passito di Pantelleria wine
  • 1 egg yolk
  • 150g of rapeseed oil
  • 1 pinch of salt
7
Preheat a deep fryer to 180°C
8
For the vegetable chips, dredge the sliced vegetables in flour. Fry in the deep fryer until golden and crispy, then drain on kitchen paper
  • 1 carrot
  • 1 courgette
  • plain flour, for dredging
9
Clean the foie gras and cut into escalopes. Heat a nonstick frying pan over a high heat and sear the foie gras on both sides until browned. Sprinkle with a pinch of sea salt and serve immediately
  • 1 lobe of foie gras
  • 1 pinch of flaky sea salt
10
To plate, put a foie gras escalope inside a liquorice roll and garnish with the mango ketchup, passito mayonnaise and vegetable chips

Ingredients

Metric

Imperial

  • Foie gras

  • Licorice bread rolls

  • Mango ketchup

  • Vegetable chips

  • Passito mayonnaise

  • Comments ()

    Foie gras sandwich

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...