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Pan-fried duck foie gras - With rhubarb and strawberry compote on toasted brioche

This dish of duck foie gras is very much one of Pearl's signature dishes.

Pearl Brasserie, 20 Merrion Street Upper, Dublin 2.

Telephone: 01 661 3572

Serves:  4

Ingredients:

Rhubarb and strawberry compote on toasted brioche

200g rhubarb, washed and chopped into pieces about 4-5cm long
100g castor sugar
8 strawberries washed and diced

for the foie gras

4 x 120g slices of duck foie gras
salt and freshly ground black pepper

for the accompaniment

4 large slices of toasted brioche
2 figs, halved

Method

For the Rhubarb and strawberry compote: put the rhubarb and sugar into a pan and cook it gently until it is softened. There is no need to add any water when cooking rhubarb. When it is cooked, leave it to drain, then mix it with the diced strawberries while the rhubarb is still warm.

For the foie gras: Season the slices of foie gras with the salt and pepper on both sides. Heat up a large pan without adding any oil. Place the seasoned foie gras in the heated pan and cook it for just 30 seconds on each side.

To serve, put a slice of toasted brioche on each of the 4 serving plates. Spread some rhubarb and strawberry compote over them and place the slices of pan-fried foie gras on top, garnishing with half a fig.

A little suggestion of wine to accompany the dish: a delicious glass of sweet wine. Sebastien's preference would be Monbazillac – Domaine du Haut Montlong – from Louis Albrouze Wines, Upper lesson street, Dublin.

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