Pan-fried foie gras, confit celeriac and ruby port sorbet – by Gary Klaner

30 November 2006
Pan-fried foie gras, confit celeriac and ruby port sorbet – by Gary Klaner

(Serves 10)

1.8kg celeriac
750g goose fat
1/4 bunch thyme
50g garlic
Frying oil
1kg foie gras
200ml olive oil
15g salt
3g freshly ground white pepper
For the ruby port sorbet
70g sugar
200ml water
1/2tsp lime juice, to taste
1 egg white
20ml red wine reduction
45ml ruby port

To serve
5 ginger-flavoured brioche buns

Peel the celeriac. Cut batons into 6cm x 1cm strips, allowing six per portion. Reserve the remainder.

Confit batons slowly in goose fat with the thyme and garlic until tender. Allow to cool and then refrigerate.

Julienne the remaining celeriac. Deep-fry in clean oil, dry under lamps and season.

Cut the foie gras into two 30g slices per portion and season. In a medium hot pan with the olive oil place the seasoned foie gras, colour well and cook on both sides. Remove and drain. Pass fat through a fine chinois and reserve.

To make the ruby port sorbet, boil sugar and water to form a light syrup. Add the lime juice and wine. Cool. Add the port. Place in an ice-cream machine and turn until almost frozen. Fold in the egg white, whisked to a soft peak, and continue to churn to a sorbet consistency.

To serve, place slices of toasted ginger brioche in centre of the plate, then the foie gras and, at the very last minute, add the sorbet. Drizzle the goose fat around the plate, and finish with some deep-fried celeriac julienne.

Gary Klaner, executive chef, the Landmark hotel, London

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