World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Robert Blackborough |
Executive Sous chef, Shangri-la Hotel Singapore |
Foie Gras with Martell Cognac, California Raisins, Shallot and Pepper Glaze and Caramelised Onion and Fig Compote |
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Ingredients | ||
1 pc | foie gras, pan-fried | |
50g 150ml 30g 3 |
Glaze
: shallots, roughly cut Martell Cognac California raisins black peppercorns unsalted butter, chilled |
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200g 50ml 50g 100g |
Fig
Compôte : red onion, sliced Martell Cognac brown sugar fresh figs, sliced balsamic vinegar |
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Method
For the caramelised onion and fig compôte: In a heavy based pan sauté onions quickly in a little olive oil until they caramelise. Flame with Martell Cognac and stir to remove colour from base of pan. Add brown sugar, vinegar and fig slices and simmer for an hour. For the raisin, shallot and pepper glaze: In a shallow pan sauté the shallots in a little olive oil until they caramelise. Add Martell Cognac, raisins and peppercorns and cook until liquid is half its original amount. Carefully remove peppercorns and whisk in a few knobs of butter.
Top the fig and onion compôte with a piece of pan-fried foie gras and spoon some shallot and pepper glaze over. |