Recipes

This recipe from Whatley Manor's head chef Martin Burge is one for the adventurous cook. It may look a long recipe but it would make a wow starter for an elegant dinner party.

Serves four

For the Cured foie gras

    540g deveined Foie Gras
    46g Fleur de sel
    8g crushed Pink Peppercorns

Method

Line a terrine mould with clingfilm for the foie gras. Press the deveined foie gras into the mould, cover with clingfilm and weigh down with cans for approximately one hour to form the shape.

Take the foie gras from the mould and reline the mould with more clingfilm. Grind the salt and pepper together to form a smooth powder. Place the foie gras back in the mould and pack the salt and pepper on top. Fold over the cling film and then press for 18 hours under a heavy weight.

When pressed remove the cling film and scrape off the pepper and salt. Turn out of the mould and, with a warm knife, remove a thin layer of the outside of the foie gras from the top and bottom.

Now vac pack in three pieces or tightly wrap in clingfilm and store in the refrigerator or freezer.

For the Smoking Dust

    7g     Dried Orange Zest
    2g     Star Anise
    53g     Brown Sugar
    - - -
    175g    Duck Breast
    25g    Smoking dust

Method

Peel the orange and dry the skin until completely hard. Blend the skin and star anise into a fine powder and mix with brown sugar.

To smoke the duck, make sure the smoker, such as a deep-sided pan, has a wire rack and tight fitting lid. Line your pan with tin foil and lay the smoking dust on top. Place on the hob over a medium heat. When smoking, place the duck breast on the wire rack and smoke for approximately 35 minutes turning over once whilst cooking. Remove from the pan and allow to rest.

For the Spiced Cherry Gel

    250g fresh cherries stoned
    250g tinned cherries
    500ml cherry juice
    8g star anise
    1g allspice berries
    8g cinnamon
    1g black peppercorns
    2g Medley's spices

    1.5g    Galan F or vege gel

Method

Place all ingredients apart from the gel into a vac pack bag. Bring a water bath, such as a large deep pan of water, to 70C and cook for five hours. Strain the mixture through a coffee filter.

In a small bowl blend 100ml of the spiced cherry juice with the gel. Place the mixture in a saucepan and gently bring to simmer – do not boil. Pass through muslin into a small saucepan. Pour the remaining 150ml of spiced cherry juice into the saucepan.

Line a suitable container with cling film and pour in the spiced cherry gel mixture. Place in the fridge and allow to set for around ten minutes. The gel can be stored ready for use

For the Sesame puree
   
    400g peeled celeriac, diced
    65ml whole milk
    65ml whipping cream
    A pinch of celeriac salt
    1 tsp lemon Juice
    - - -
    75g celeriac puree
    15g sesame puree
    Salt and pepper
    Lemon juice

Method

Vac pack all the ingredients for the celeriac puree. Place the bag in a pan of boiling water and cook celeriac until soft. Alternatively, steam the diced celeriac until completely soft, then blend to a smooth puree with the milk, cream, celeriac salt and lemon juice.

Mix with the remaining ingredients together, season with salt and pepper and lemon juice to taste

To serve, arrange a few mixed salad leaves on a plate. Spoon the sesame puree amongst the leaves. Shave curls of the cured foie gras onto the plate. Finely slice the duck breast and arrange on the plate. Cut small cubes of cherry gel and arrange around the edge of the plate. Drizzle the plate with a few drops of extra virgin olive oil.