Seared duck foie gras, caramelised plum, puffed wild rice

Serves 4


4 pieces duck foie gras (80g)

2 victoria plums

100 ml red wine sauce

20g puffed wild rice


Foie gras

4 80g pieces frozen duck foie gras


Season with salt and pepper and then cook in a hot pan till golden brown on both sides and the finish in the oven.



2 plums

25g brown sugar

10ml cabinet sauvignon vinegar


Cut the plums in half and remove the stone.

Sprinkle with the brown sugar and drizzle vinegar on top.

Cook under the salamander till golden and slightly soft.


Puffed rice

Wild rice

Hot vegetable oil


Heat the oil and then deep fry till puffed and crispy.

Season with salt,then drain.


To serve

Foie gras

Red wine sauce


Puffed rice