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Pan-roasted foie gras with poached rhubarb and thyme

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Start by making a sugar syrup, dissolve the sugar in the water in a heavy based pan over low heat. Once dissolved, raise the heat and boil for 5 minutes.
Put the rhubarb in a large saucepan. Pare the zest from the lemon and add to the rhubarb with the thyme and vanilla pod. Pour over the stock syrup and bring to a gentle simmer. Poach for 3-5 minutes until the rhubarb is just tender. Remove the rhubarb from the syrup with a slotted spoon and keep warm.
While the rhubarb is poaching, heat a dry non-stick frying pan until you can feel the heat rising from the pan. Quickly fry each slice of foie gras until golden brown but soft in the centre, seasoning as you cook. It should only take 1-2 minutes each side.
Slice the foie gras in half horizontally. Pile the rhubarb onto warm plates and place the foie gras alongside.

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Paul Bolding November 2009

I don't think Gordon should be promoting the use of Foie Gras in his food. The over-sized fatty livers of birds who have been force-fed by having a metal pipe shoved down their throats doesn't sound like something I want on my plate. But then again, Gordon Ramsey has always been a self-obsessed moron, so you can expect it from him. Someone should stick a metal pipe down his throat, force-feed him to the brink of death, stick a hefty price tag on his liver and then sell it to the few who can afford it. I went to his restaurant, The Narrow, and the food was diabolical (Honestly!)

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