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Foie Gras with Rhubarb   HT   HD   40mins


Serves 4    Hot   Fruit  Offal  Alcohol  Hors d'oeuvre   Starter   Appetiser   Gluten Wheat Dairy Free  Eggless



350g/12oz Rhubarb, chopped 

100g/4oz Sugar 

1 heaped tbsp Finely Chopped Shallots 

The Juice of 1 large Lemon 

270ml/9fl.oz. White Wine (check manufacture)

1 tbsp Olive Oil

4 x 50g/2oz slices of Foie Gras 

1 tbsp Freshly Chopped Chives




1. Place the rhubarb, sugar, shallots, lemon juice and wine in a saucepan, bring to the boil over a medium heat then  reduce the heat, partially cover and simmer  for 30 minutes or until the fruit is tender. 


2. Remove from the heat allow to cool a little than transfer to a food processor and puree until relatively smooth. Season with salt and pepper. Return to the pan and keep warm.


3. Season the foie gras with salt and pepper. Heat the oil in a frying pan until hot, add the foie gras and sear for 1 to 2 minutes on each side. 


4. To serve - divide the rhubarb sauce between 4 individual plates then place the foie on top and garnish with the chopped chives. Serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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