Leah's Black Pudding and Duck Foie Gras with Caramelized Parisienne of Apples Recipe

Leah’s Black Pudding and Seared Foie Gras with Caramelized Parisienne of Apples

Leah’s Black Pudding and Seared Foie Gras with Caramelized Parisienne of Apples

Author: Executive Head Chef Jupp Osterloh, The Dunloe Hotel, Killarney

Ingredients

  • 80 g Leah's Black Pudding
  • 40 g fois gras
  • salt & pepper
  • apple
  • mixed lettice
  • exotic dressing
  • raspberry dressing

Instructions

  • Caramelize Parisienne of Apple with Butter and Sugar. Deglaze with Orange Juice and Grand Marnier. Season with Cinnamon and Star Anise. When the Apples are cooked, take them out and set aside. Reduce the cooking liquid to a syrupy consistence. Strain and mix this with an Exotic Coulis. This is one of the sauces. The second is Raspberry Vinegar, Raspberry Coulis and Oil mixed together. Fry off Leah’s Black Pudding and the Foie Gras and assemble everything decorative on a large flat plate.
Executive Head Chef Jupp Ostelosh at The Dunloe Hotel, Killarney and Billy Sweeney
Executive Head Chef Jupp Ostelosh at The Dunloe Hotel, Killarney and Billy Sweeney
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