Foie Gras with Sweetbread & Pedro Ximénez
Seared duck foie gras with veal sweetbreads and sweet sherry reduction — a decadent Spanish-French fusion.
10 ingredients
6 steps
Ingredients
- 14 x 80g slices duck foie gras
- 2400g veal sweetbreads
- 3200ml Pedro Ximénez sherry
- 4100ml veal stock
- 52 shallots
- 6Fresh thyme
- 7Butter, flour (for dusting)
- 8Brioche slices
- 9Sea salt flakes, cracked black pepper
- 10Olive oil
Instructions
- 1Soak sweetbreads in cold salted water 2 hours. Blanch 3 min, plunge into ice water, then peel and trim membranes.
- 2Pat sweetbreads dry, dust lightly with flour, season with salt and pepper.
- 3Pan-fry sweetbreads in butter and olive oil until golden and crispy (5-6 min per side). Keep warm.
- 4Score foie gras slices. Heat a dry pan until smoking hot. Season foie gras with salt and sear 1 min per side until caramelised. Remove immediately.
- 5Make PX reduction: in same pan, sweat shallots, add Pedro Ximénez and stock. Reduce to a glossy syrup.
- 6Toast brioche. Serve sweetbreads, place foie gras on top, drizzle PX reduction generously, garnish with thyme.