How to make: duck foie gras with melon salad, mashed potato and brioche
Michelin-trained chef Romain van Durmen, who runs the Chef’s Palette cooking classes at Fairmont the Palm, Dubai, shows us how to make a four-in-one dish in just under 30 minutes
For the salad
4 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 pieces star anise
Pinch of sugar
Quarter of a melon, cut in cubes
80 grams celery, finely chopped
Salt and pepper to taste
1 bunch coriander, finely chopped
For the mash
150g mashed potato
Salt and pepper to taste
For the brioche
3 tbsp olive oil
4 slices brioche
1 clove garlic
2 sprigs of thyme
For the foie gras
4 cuts of duck foie gras
2 cloves garlic
3 sprigs of thyme
- Warm 3 tbsp of olive oil and add onions and garlic.
- Add 1 tbsp oil on top and cook until light brown.
- Stir in the star anise and add sugar to help caramelise the onions. Cook for one minute.
- Add the melon, celery, salt and pepper, and let it rest. Add coriander just before serving.
- Mashed potato
- Put the mash over low heat.
- Add the cream and butter, stirring slowly but continuously.
- Once you’ve achieved a thick liquid consistency, add salt and pepper, then bring to a slow bubble.
- Take the pan off the gas and blend the creamed mash potato, using a hand blender to get rid of lumps.
- Heat the oil and place the brioche slices in a flat pan.
- Cook both sides to get a golden-brown colouration.
- Halfway through, add the crushed garlic, butter and thyme in the pan for added flavour.
- Sprinkle the meat with salt and black pepper.
- Place the meat in a well-heated pan, and allow it to cook in its own juices. Sear both sides until the skin is dark brown and crisp.
- Add the crushed garlic and thyme sprigs to the pan, and cook for a few minutes or until the meat is cooked through the centre.
- To plate, place the salad in the centre, with the foie gras on top, and then the mashed potato and brioche on the side.
The cheat sheet
- Remove the star anise before serving the salad, so you or your guests don’t bite into it by mistake.
- Always use black pepper instead of white, even in mashed potato, as this has more flavour. If you have peppercorns, roast them for a few minutes before using.
- Don’t overcook the melon, in order to retain its freshness. Just wait for the water that the fruit gives out to get caramelised and remove it from the heat.
- To get the best flavour from the garlic, crush it with the butt of a knife and use the blade to make a paste.
Updated: August 26, 2017 04:30 PM