Make this luxurious and tasty starter cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.
- 200 g goose foie gras
- 2 celtic apples (peeled and cored)
- 50 g butter
- 4 thick slices of brioche
- 1 tblsp extra virgin olive oil
- 1 tsp white wine vinegar
- 50 g mixed baby salad leaves
- 50 g good quality fig ketchup
- for the sauce:
- 3 diced shallots (peeled)
- 2 sprigs thyme
- 1 bay leaf
- 1 tblsp butter
- 300 ml beef or veal stock
- 1 tblsp sherry vinegar
- sea salt and black pepper
- Make a sauce for the foie gras first. Sauté the shallots in the butter until soft, add the thyme, the bay leaf and pour in the stock and vinegar.
- Bring to a boil and reduce to a simmer and continue to cook until the sauce has reduced and you have a sauce consistency. Strain the sauce and keep warm until service.
- Cut the apples into wedges and pan-fry in butter until they are golden in colour and tender and firm in texture. Keep warm.
- Toast the brioche under the grill and keep warm until ready to serve. Then place the olive oil and the vinegar in a bowl and whisk together, season with salt and pepper and toss in the salad leaves and coat evenly with the dressing.
- Cut the foie gras into slices and sear on some greaseproof paper on a hot pan until it is browned and cooked on the inside.
- Place the toasted brioche on a plate and arrange the foie gras on top. Place about 3-4 apple wedges on the foie gras and drizzle with the sauce. Garnish with fig ketchup and the dressed salad leaves.
- Serve the foie gras with a glass of Chateau d’Yquem.
More by Dermot O'Neill:
- Mooney's Millionaire Cake
- Fillet of Turbot with Wild Mushroom Risotto and a Cider and Sage Sauce
- Gratin of Comice Pears, with Cashel Blue, Walnuts and Glass of 5 Puttonyos Tokaji