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Ingredients

• 1 kg shallots, peeled
• 400 ml chicken jus
• 3 clove garlic, peeled
• 1 sprig thyme
• 1 sprig rosemary
• freshly ground salt and black pepper
• 200 g puff pastry
• 100 ml olive oil
• 4 slices raw foie gras, each 90g

• 1 small carrot, peeled and cut into 5 cm long fine strips
• 5 radishes, cut into fine strips
• 2 spring onions, utside leaves removed
• 4 tbsp flat leaf parsley
• 50 ml lemon and oil dressing, using olive oil and lemon juice

• 100 ml basil-infused olive oil
• 50 ml balsamic vinegar

Description

Braised Shallots And Garlic Add A Richness To Anton Edelmann's Luxurious Recipe For A Savoury Tart, Topped With Foie Gras

UK TV