Chef Cathal Armstrong of Restaurant Eve
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.