Foie gras mousse, poached pear, caramelised walnut

The Recipes / Meat

Ballynahinch Castle, County Galway

Foie gras mousse
500g foie gras
1 shallot
80ml brandy
100ml cream

Poached pear
2 pears
1.5 litres muscatel wine
1 vanilla pod
1 cinnamon
2 star anise
3 cloves
1 lemon peel

Pear purée
2 pears

Caramelised walnuts
200g walnuts
50g caster sugar
50g water

Serves 4

Sear the foie gras on a hot pan until golden, then remove from the pan and allow to cool. Sauté the shallots in the same pan in the fat from the foie, then deglaze the pan with the brandy and reduce to a syrup. Add the cream and reduce by half. Blend the foie and the cream mixture in a food processor, then set in the fridge for a couple of hours.

Simmer the poached pear ingredients together for 45-60 minutes until the pears are soft. Strain the pears, keeping the cooking liquid.

Peel and chop the pears for the purée into equal size pieces. Cook them in poached pear liquid for about 20 minutes until soft, then strain and blend in a food processor, adding liquid as required for a smooth purée.

Bring the walnuts to the boil with 50g of sugar and 50ml of water. Reduce by two thirds, then strain and spread them over parchment paper. Bake in the oven at 160ºC until they are caramelised: 10-15 minutes.

Serve with toasted brioche.