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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.
Copyright © Gordon Ramsay
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