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

- 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

- 50gm garlic cloves,
- 100ml milk,
- 100ml olive oil,
- salt and pepper
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.