Pan seared duck foie gras with nutmeg fried banana, Sauternes reduction and dried raspberry pieces.
A decadent and delicious combination which is very simple to prepare, this is best served with a little toasted bread or brioche.
Foie Gras, Banana, Raspberry
2 Slices Duck Foie Gras, 1 Banana, 15g Unsalted Butter, 150ml Sauternes, 100ml Brandy, 1 Sprig Rosemary, 1/2tsp Grated Nutmeg, Sea Salt, Cracked White Pepper, Free Dried Raspberry Pieces
1) Make the reduction by combining the Sauternes with the brandy and rosemary in a small saucepan. Bring to the boil and simmer until reduced by 2/3 (around 10-15 minutes) – you should be left with fairly thick reduction. Strain and set aside.
2) Cut a 2 inch section from the banana and peel. Slice the section in half vertically. Season the banana pieces with grated nutmeg and a little sea salt. Heat a small frying pan over a medium heat, add the butter and allow to melt. Fry the banana for 2 minutes each side until lightly browned. Remove from the pan and set aside.
3) Heat a non-stick sauté pan over a medium-high heat. Season the foie gras with a little sea salt and cracked white pepper. Fry for 1-2 minutes each side until browned and just cooked.
4) Serve the foie gras with the fried banana, Sauternes reduction and a good amount of freeze dried raspberry pieces. Best accompanied with toasted bread or brioche.