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The Foie Gras Doughnut

  Cherngtalay

February 2019

Seared foie gras served with fresh berries, caramelised cherries, veal jus and doughnut

Ingredients

  • 1 45g slice of duck foie gras
  • Garlic
  • 4pcs fresh pitted cherries
  • 30g butter
  • 60ml veal demi glaze
  • Brioche doughnut
  • Rosemary
  • Red wine (Merlot)

To serve
Heat pan to sear foie gras for 1 min each side, adding butter and rosemary.
Drain off excess butter.

In the same pan drain the butter and heat pan until hot and add cherries and caramelise with sugar, add butter and deglaze with red wine, reduce then add veal glaze. Simmer until a thick consistency.

Deep fry the doughnuts until both sides are golden brown.

To plate
Place the foie gras in middle of the plate. Add the cherries around the sauce, add mulberries and place the doughnut on top. Grate pistachios and add microgreens.

About the chef Rey

From humble beginnings in New Zealand, Chef Rey developed his profession with guidance from industry leaders. He has since taken his craft to Australia, Malaysia, Abu Dhabi and Vietnam. Before joining the team at The Pavilions Phuket, Chef Rey worked at the award-winning ‘2016 Top 50 restaurant’, Bracu, in New Zealand, under the watchful eye of renowned Chef Peter Thornley, and most recently at Phuket’s multi-award winning resort, Paresa, where he was the Executive Chef.

The Pavilions Phuket
www.pavilionshotels.com

  • Chef Rey

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