Foie gras with mushy peas and shallot gravy
(serves four)
MUSHY PEAS
8oz dried marrowfat peas
2tsp bicarbonate of soda
Wine vinegar infused with rosemary
Salt and black pepper
Soak peas with bicarbonate of soda in double volume of water for 24 hours. Rinse well. Just cover with fresh clean water. Bring to boil and simmer gently until soft. Correct the seasoning with vinegar salt and pepper.
SHALLOT GRAVY
8oz shallots finely sliced
Unsalted butter
2tbs balsamic vinegar
¼pt duck stock
½pt veal stock
Salt black pepper and freshly ground nutmeg
Sweat shallots down in butter. Deglaze with balsamic vinegar. Add duck stock and reduce by two-thirds. Add veal stock. Bring to the boil skim and simmer for 20 minutes. Correct seasoning with nutmeg salt and pepper.
FOIE GRAS
1/5 lobe of foie gras per portion
Salt black pepper and freshly ground nutmeg
Season foie gras with salt pepper and nutmeg. Seal in pan on top of stove until golden brown. Place on buttered paper and roast in a moderate oven until warm and tender in the centre.
To serve
Place mushy peas into a round cutter in the centre of a plate. Place foie gras on top and pour shallot gravy around.
Suggested wine
Château de Coulinats Sainte Croix du Mont 1988