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Port-cured foie gras with gingerbread

Andrew Turner from Good Food Live
For a luxurious savoury treat try Andrew Turner's rich recipe for foie gras, marinated in port and served with gingerbread

Port-cured foie gras with gingerbread

Method

1. First make the marinade. Place 50g of salt, the sugar, bay leaf, thyme, garlic, port and water in a saucepan and bring to the boil. Cook briskly for 2 minutes, then add the foie gras.

2. Remove from direct heat, cool, cover and marinate in the refrigerator for 24 hours. Remove the foie gras from the marinade, reserving the marinade.

3. Cut the gingerbread into 8 slices. Using a 4cm circular biscuit cutter, cut out 3 rounds from each slice.

4. Place 3 slices of gingerbread each on 8 serving plates.

5. Top each gingerbread slice with slices of the marinated foie gras.

6. Season the frisee with salt and freshly ground pepper.

7. Garnish each plate of foie gras with the frisee, apple crisps and chervil leaves.

8. Mix together the olive oil with a little of the reserved port marinade to make a dressing. Drizzle the dressing over the frisee and serve.

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Serves: 8

Prep: 10 min, plus 24 hrs marinating
Cook: 5 min

Ingredients
salt and fresh ground black pepper
70g Sugar
1 bay leaf
1 sprig Thyme
1 garlic clove, peeled
500ml ruby port
500ml water
1 lobe Foie gras
1 gingerbread loaf
2 heads of frisee, roughly torn
10 apple crisps, broken into pieces
1/2 bunch of chervil, leaves picked, stalks discarded
100ml Olive oil