Chicken foie gras compression

As promised, here is Chef Glenn Bacon’s recipe for his delicious Chicken foie gras compression.  Glenn Bacon is the Executive Chef at Royal Pines Resort on the Gold Coast.  His signature dish, the Chicken wing, foie gras and beluga lentil compression  is served with a black pudding fritter, garlic emulsion, peach slices and spiced brioche on the side 

Ingredients   Method –  Combine truffle, olive oil and sherry vinegar and season to taste, reserve. Deep fry the black pudding until crisp. Place a quenelle of the mustard fruit to the side of the plate, top with the black pudding. Place compression to the left and spoon over truffle dressing. Arrange peach pieces and spoon around garlic emulsion. Finish with nasturtium leaves. Chicken wing, foie gras and beluga lentil compression 

Ingredients 

  Method –  Place the chicken wings in an oven dish and season with salt and pepper and all spice. Cover in duck fat, cover dish with grease proof paper and aluminium foil and place into a 120 degree pre heated oven for 1.5 hours. Once the wings are cooked,  remove from duck fat and allow to cool enough for you to remove all the meat from the bones. Add chopped herbs, foie gras, lentils, to the wing meat, combine and season to taste. Place the chicken mixture on to cling film, wrap and roll tightly into a cylinder shape approx. 5 cm in diameter. Refrigerate, preferably overnight. Remove cling film and roll the chicken compression in thin slices of  Iberico ham. Roll up tightly in cling film and refrigerate until required.Garlic emulsion

 Ingredients

 Method – Place garlic in a pot and cover with cold water, bring to the boil and strain off the garlic. Place the garlic back into the pot and cover with the milk. Simmer for 30 minutes. Strain off the garlic and place into a blender. Puree garlic, add the olive oil slowly to form an emulsion, season to taste

Glenn Bacon’s exciting recipe is worthwhile the effort.   I am hunting for all the ingredients now and will give it a go for Easter.  Let me know how good your creation has turned out.