Black pudding, often considered poor man's food meets the French culinary king in this dish from Andrew Pern's new book. Black Pudding and Foie Gras is not only the title of Andrew's book, it is also his signature dish at the renowned British inn, The Star Inn at Harome.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- A dash of cider vinegar and apple juice
- Apple & vanilla Chutney
- 1 tbsp melted butter
- ¼oz/10g Mixed Leaves/Watercress – Chard, Spinach, Mustard Leaf
- A dash of vinaigrette
- 2 x 1" slices Black Pudding
- 1 x 1" slice of duck or goose Foie Gras
- 1 x 1" slice apple
- 1 tsp sugar
Preparation:
Serves 1-
Place the apple juice and cider vinegar in to a small saucepan and reduce to a thick glaze.
-
Place five small piles of apple chutney at intervals around the plate, garnish each pile with a sprig of herb.
- In the Centrex of the plate dress a few seasoned leaves with the vinaigrette to form a little ‘salad’.
- Drizzle the reduction around the side of the plate.
- Lightly brush the slices of black pudding with melted butter and grill for 3 – 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the Foie Gras for 1½ minutes each side. Remove the foie gras from the pan.
- Sprinkle one side of the apple slice with the sugar and place, sugar side down into a hot frying pan, cook for 1 minute. Sprinkle the top side of the apple with the remaining sugar, flip the apple slice over and cook for another minute then remove from the pan.
- When cooked, stack alternatively; black pudding, Foie Gras, black pudding. Top with the slice of caramelized apple.
Serve immediately.
