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St. Patrick's Day Feast 2005

Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314
(703) 706-0450


Sauteed Moulard Duck Foie Gras with Black Pudding and Caramelized Apples
Chef Cathal Armstrong of Restaurant Eve- Alexandria, VA
Adapted by StarChefs

Black pudding is a traditional Irish breakfast sausage typically made of ground pork, pork blood, oatmeal, onion, spices and water. Look for black pudding at your specialty butcher or market. If unavailable in your area, substitute your favorite sausage.

Yield: 4 Servings


  • 2 Tablespoons sugar
  • 1 Granny Smith apple, diced
  • 1 Tablespoon cider vinegar
  • 2 ounces demi glace
  • 1 slice brioche, diced
  • 2 teaspoons butter
  • 4 (1 inch) slices black pudding
  • 4 (2 ounce) portions of foie gras
  • Micro cilantro, for garnish
  • Salt and pepper

Heat sugar in sauté pan until carmelized. Add apples and cook until the liquid they release evaporates. Add cider vinegar and demi glace and reduce until slightly thickened. Set aside and keep warm. In a separate pan, sauté the diced brioche in butter until golden brown. Lay out on a paper towel to drain.

Sauté the black pudding over medium-high heat for about 2 minutes on each side, taking care not to overcook. Remove and set aside. In a separate pan, sauté the foie gras until brown on both sides, about 2 minutes total, and slightly firm or the consistency of rare beef. Place a piece of foie gras on top of each piece of black pudding in the center of the plate. Spoon caramelized apple vinaigrette over the foie gras and sprinkle with brioche cubes. Season to taste with salt and pepper and garnish with micro cilantro.

Beverage Pairing: Chef Cathal suggests something nice and earthy like a Montirius Gigondas Rouge 2001.


   Published: March 2005
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