If you are ordering from the EU please visit www.sousvidetools.com/eu/

Confited foie gras, bramley apple compote and walnut crunch | Recipe by sousvidetools.com

Confited foie gras, bramley apple compote and walnut crunch

Confited foie gras, bramley apple compote and walnut crunch Poultry
  • COOK TIME: 4 hours + 9 hours marinating and 2 days maturing
  • DIFFICULTY: Challenging
  • SERVES: 4


  •  460g of foie gras, de-veined
  • 10g of salt
  • 2g of white pepper
  • 16ml of Armagnac
  • 1g of caster sugar
  • 46ml of dry Madeira, reduced to half
  • 23ml of dry white port
  • 2l of milk


  •  500g of Bramley apple, peeled and sliced
  • 1 tbsp of caster sugar


  •  200g of Bramley apple, peeled and sliced
  • 50g of Bramley apple, diced
  • 1 tbsp of sugar


  •  250ml of apple juice
  • 1g of agar agar
  • 1g of caster sugar
  • 1/2 gelatine leaf
  •  1 lemon, juiced


  •  50g of walnuts
  • 12ml of water
  • 50g of sugar


  •  10g of bread, crusts removed and cut into cubes
  • 7g of corn starch
  • 1 egg
  • 10g of butter, melted
  • salt


  • 100g of walnuts
  • 360ml of milk
  • 18ml of walnut oil


  • 1 handful of micro watercress leaves
  • 1 loaf of brioche


This delicious recipe by chef Adam Simmonds has been recreated for our website with kind permission from Great British Chefs.


  1. Begin by preparing the marinade for the foi gras by combining the Madeira, Armagnac, port, sugar and pepper
  2. Now soften the lobes of foi gras by placing them (still in their bag) in a bowl of cold water. Once softened separate the lobes and remove all the veins and any traces of blood
  3. Soak the open lobes of foi gras in the salt and milk for 60 minutes. Drain and pat dry before placing in a bowl along with the marinade you prepared earlier. Refrigerate for 8 hours.
  4. Fill and heat your Sous Vide to 65°C
  5. Drain the foi gras before placing into a shrink wrap bag and then vacuum seal
  6. Submerge into boiling water and then immediately into ice water. Cook in the water oven until the core reaches 56 C. Leave the foi gras in its pouch and allow it to mature in the refrigerator for 2 days
  7. Next move on to the apple puree, apple compote and apply jelly. Beginning with the apple puree boil 100ml of water before adding the sliced apples. Cook on high until soft. Blend the apples to a smooth consistency and then allow to cool quickly. Sweeten with sugar if required. Set 20g of the puree aside before adding the remainder to a piping bag. Set aside for later
  8. To make the apple compote cook the peeled and sliced apples until they have completely collapsed. Transfer to a plate and allow to cool quickly. Then, add the diced apples to 100ml of boiling water and cook until soft yet still retain a little bite. Transfer to a plate and allow to cool quickly. Chop the sliced apples before adding to the diced apples and the 20g of apple puree you set aside earlier. Remove any tartness by adding a little sugar being careful not to over sweeten the apples
  9. Make the apple jelly by mixing together the agar agar with the sugar. Whisk the sugar and agar agar mixture with ¼ of the apple juice. Allow to sit for 20 minutes. Meanwhile, soak the gelatine on cold water. Boil the remaining apple juice rapidly whilst stirring continuously. Transfer to a bowl before adding the drained gelatine. Mix thoroughly then add the agar agar mixture and mix again. Allow to set quickly over a bowl of ice
  10. Now to make the walnut nougatine, the walnut crunch, and the walnut puree. Begin with the walnut nougatine by roasting the walnuts until they are golden brown in colour. Crush lightly. Use a sugar thermometer to heat the sugar and water to 150°C. Remove from the heat before stirring in the walnuts. Turn on to greaseproof paper and allow to cool
  11. Make the walnut crunch by evenly chopping 30g of the nougatine then mixing with the bread cubes. Whisk the egg along with the corn starch and a pinch of salt. Add to the nougatine and bread mixture and thoroughly combine. Stir in the melted butter then spread onto a baking tray. Bake until golden brown in the oven (approximately 20 minutes). Allow to cool then crush in a pestle and mortar
  12. Now make the walnut puree by lightly roasting the walnuts in the oven before crushing with a pestle and mortar. Place in a pan along with the milk and bring to the boil. Once boiled, reduce the heat and simmer until soft (approximately 20 minutes). Place the mixture into a blender (you may need to drain some of the milk beforehand) and blitz. Transfer to a bowl and whisk in the walnut oil. Adjust to taste.
  13. Prepare to serve by dotting a plate with the apple and walnut purees and dusting with the walnut crunch
  14. Place the sliced foi gras to the left of the plate before adding 5 small piles of the apple compote around it. Spoon the apple jelly on top of the apple compote
  15. Finish with micro watercress and a slice of brioche
Back to Recipes