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Chicken foie gras compression

Chicken wing foie gras compression2

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 
  • 10 slices Chicken wing, foie gras and beluga lentil compression
  • 10 Black puddings coated in flour, egg wash and bread crumbs,
  • 100ml Garlic emulsion,
  • 100gm mustard fruits – finely chopped,
  •  2 Peaches,
  •  5gm truffle chopped,
  • 10ml sherry vinegar,
  • 30ml extra virgin olive oil,
  • Nasturtium leaves,
  • 10 slices Toasted brioche, served on the side
 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.
 IMG_3967
Chicken wing, foie gras and beluga lentil compression 
Ingredients 
  • 1kg chicken wings,
  • Duck fat,
  • 200gm duck foie gras, diced,
  • 60gm cooked puy lentils,
  • 20gm parsley chopped,
  • 10gm tarragon chopped,
  • 5gm all spice,
  • 5 slices Iberico ham,
  • salt and pepper 
  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.
IMG_3966Garlic emulsion
 Ingredients
  • 50gm garlic cloves,
  • 100ml milk,
  • 100ml olive oil,
  • salt and pepper

 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.

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In Category: Cooking Classes, Cooking Tips, General, Good Food Tagged With: Executive Chef, Fine Dining, good food, recipe
March 18, 2015 1 Comment

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  1. Dine in style at the Royal Pine Resort - HeidiHi says:
    March 18, 2015 at 17:50
    […] dish, I liked the mix of textures, the subtle taste and the creamy, melt-in-your-mouth foie gras. (see Glenn  Bacon’s recipe). I will share it with you. The wine to match this dish, was a […]
    Reply

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