Pan-fried duck foie gras with braised chicory with orange and raisins, by Michael Caines

Michelin-starred chef Michael Caines is an operational partner and director of Abode Hotels and excutive chef at Gidleigh Park (in Devon) and the Bath Priory. This dish was demonstrated at a masterclass at Caterer's Chef Conference 2009.

 

INGREDIENTS
(Serves four)

 

For the foie gras

• 4 x 80g pieces of duck foie gras
• Braised chicory
• Raisins soaked in Jasmine tea
• Dried orange powder
• Caramelised walnuts

 

For the braised chicory

• 25g butter
• 50g onions chopped small
• 200ml orange juice
• 50ml chicken stock
• 8 baby chicory
• 1 garlic clove, peeled and chopped
• 1 small bay leaf
• 1 sprig of thyme
• Salt and pepper

 

For the raisins soaked in jasmine tea

• 5g tea
• 200ml boiling water
• 100g raisins

 

For the caramelised walnuts

• 150g walnuts
• 200ml stock syrup

 

METHOD

 

Sweat the onions and garlic in the butter with a pinch of salt, without colouring. Add the orange juice, chicken stock, thyme and bay leaf. Add the baby chicory and bring to the boil, season with salt and pepper. Cover with a parchment paper and braise in the oven until soft. Leave to cool. Remove the garnish and pass off the liquid, store the braised chicory in the stock.

 

Take some of the stock and bring to the boil, add a pinch of orange dust and season with salt and pepper, now add a drop of orange juice. Reserve for later.

 

To prepare the tea, infuse the tea with the boiling water and leave to stand until the water is warm. Place the raisins into a jar or plastic container and then pass the tea through a fine sieve on to the raisins.

 

Leave to soak for three days before using to allow the raisins to plump up.

 

To prepare the walnuts, place them into the stock syrup and cook until 110°C. Remove using a slotted spoon and place into a fryer at 190°C until golden brown.

 

Remove and place on to parchment paper and lightly salt. Once cool, take a few and chop with a knife for the topping of the foie gras.

 

In a hot pan, pan-fry the foie gras, colouring both sides. Remove from the pan and top with the chopped walnuts, a dusting of orange powder and some sea salt. Leave to rest in a warm place.

 

Now reheat the chicory in its stock, and warm the raisins in its juices. Cut chicory in half, dress into the middle of the plate, sprinkle the raisins around then place the foie gras on top. Add a few caramelised walnuts and then sauce with the butter sauce.