Foie gras and thyme dumplings

Foie gras and thyme dumplings

By
From
Becasse
Makes
12 small dumplings
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g foie gras fat, scraped from the outside of a cooked lobe of foie gras
200g plain flour, sifted
2 tablespoons thyme leaves
cold water
salt
freshly ground pepper

Method

  1. Finely chop the foie gras fat to small dice. Put into a mixing bowl with the flour, thyme, salt and pepper. Rub together until the fat is completely worked into the flour and it resembles very fine breadcrumbs. Add a few drops of cold water and bring together to form a dough. Roll into 8 neat balls and set aside until ready to cook.
Tags:
restaurant
Becasse
Justin
North
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