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Confited Foie Gras, Bramley Apple Compote And Walnut Crunch

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Great British Chefs
Related tags
main-dish dinner french
Nutrition per serving    (USDA % daily values)
CAL
2159
FAT
304%
CHOL
119%
SOD
2109%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

460 g of foie gras, de-veined

10 g of salt

2 g of white pepper

16 ml of armagnac

1 g of caster sugar

46 ml of dry madeira, reduced to half

23 ml of dry white port

2 l of milk

200 g of Bramley apple, peeled and sliced

50 g of Bramley apple, diced

1 tbsp of sugar

500 g of Bramley apple, peeled and sliced

1 tbsp of caster sugar

250 ml of apple juice

1 g of agar agar

1/2 gelatine leaf

1 lemon, juiced

100 g of walnuts

360 ml of milk

18 ml of walnut oil

50 g of walnuts

12 ml of water

50 g of sugar

10 g of bread, crusts removed and cut into cubes

7 g of corn starch

1 egg

10 g of butter, melted

salt

1 handful of micro watercress leaves

1 loaf of brioche

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