Serves 6
Ingredients
Sauce
80g piquillo peppers
70g nora’s chilli paste
20g brown sugar
20g sherry vinegar
10g tomato paste
60g veal stock
2 spring onions, chopped
25g sesame seeds
40g green mango, cubed
40g green papaya, cubed
25g amontillado
20g celery
Vegetable salad
60g blanched mouli sticks
1 iceberg lettuce
2 green apples
1 blanched red radish
120g cooked beetroot marinated
80ml campari
35g golden sesame seeds
Foie gras terrine
500g fresh duck foie gras
7g salt
2g white pepper
12ml brandy
Method
Dundee pinky sauce
Simmer the piquillo peppers, nora’s chilli paste, brown sugar, sherry vinegar, tomato paste and veal stock together, slowly, for 30 minutes. Then blitz the mixture until smooth and add the rest of the ingredients.
Mouli/mango coulis
Cook one thinly sliced mouli slowly with 2 mangos. When everything is cooked, blitz the mixture.
Vegetable salad
Season all the vegetables with sesame oil and salt (to taste) and add the golden sesame seeds.
Foie gras terrine
Leave foie gras outside for 1 hour to soften. Once it’s softened, take off the veins and season with salt and white pepper. Marinade the foie gras in the brandy and keep in the fridge overnight. The next day, put the foie gras in a terrine mould and cook in the oven at 70°c for 45 minutes. The temperature in the middle of the terrine should be 57°c. Put a light weight on top of the terrine to take off any excess grease or fat. Leave for one night to rest in the fridge.
To serve
Put some mouli/mango purée and then the vegetable salad on the plate. Add the 2 thin slices of duck foie gras terrine and put the dundee pinky sauce on the side of the plate. Finish with two slices of the beetroot marinated in campari.
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