» Print Recipe
Blanch and refresh peaches.
Cut in ½ and remove stone.
Place butter, sugar and vanilla pod seed in a pan.
Place peach on top and cook slowly until caramelised (approx 20 minutes).
When caramelised, deglaze with lemon juice and white wine vinegar.
The caramel will become the dressing.
Remove breast and skin from squab.
Make an incision in the breast.
Wrap foie gras in spinach and place in incision.
Wrap the breast in spinach then wrap in cling film.
Poach for 2 minutes and rest for 2 minutes.
Panfry the squab leg then rest.
Slice some salsify and panfry pancetta.
Place ½ a peach on the plate with salsify and pancetta scattered around it.
Remove squab from cling film and slice in half.
Place next to peach with the leg.
Place the grain amaranth on top and finish with some of the caramel from the peaches drizzled around.
» Metric Converter