Foie Gras Hot Dog

Foie Gras Hot Dog, Red Wine Sauce, Sweet Vinegar Onions

Serves: 1
Time: 25 minutes

You’ll need

• 30g Forged Cultured Quail Foie Gras

• 1 tablespoon unsalted butter

• Vietnamese baguette

• Sweet Vinegar Onions

  • 1 red onion cut into slivers

  • 50ml red wine vinegar

  • 1 sprig of thyme 

  • 1 Tablespoon of olive oil

• Red Wine Sauce

  • 100ml reduced veal glaze

  • 250ml red wine

  • 1/2 shallot, peeled and sliced

  • Sprig of thyme

  • Small knob of butter

Method

1. Roast. 
   

   Wrap all of the sweet vinegar onions ingredients in foil and bake for 20 minutes in a preheated oven at 200 degrees, then allow to cool. Don't unwrap until cool as the steam kept inside will add to your juices.

2. Reduce.
   Reduce the wine with the thyme and shallot to 1/3 left, add the veal glaze and bring to the boil. Pass and strain. To serve heat and stir in a small knot of butter to finish the sauce. 

3. Sear. 
   Heat a heavy pan until just smoking, then lay the foie presentation side down.
   Sear for 20–30 seconds — just enough to form a deep golden crust. Flip, and cook another 15–20 seconds. The centre should still be soft and warm, never firm.

To serve

Butter your baguette and stack with Foie which has been cut lengthways, your roasted onions (a sprinkle of parsley mixed through optional ) and finally a good lashing of the red wine gravy.

Serve alongside homemade duck-fat fries, a bright mixed leaf salad, or a glass of your favourite sparkling. Rich, savoury, slightly sweet — an indulgent mix on a familiar classic.