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.