CRISPY FOIE GRAS WITH AIR-DRIED SAUSAGE&POMELO
2 min readThis recipe originates from the grandmother of my friend Terry.Having eaten air-dried sausage from an early age，we never thought that it would eventually appear on our menu at the restaurant in the form of the perfect accompaniment to beer.We serve it with nuggets of deep-fried foie gras and pomelo‘grains’，but it is still a great snack just on its own.
Serves 2-3
INGREDIENTS
1 pomelo wedge
vegetable oil，for deep-frying
25g Chinese air-dried sausage（see Che’s Tip）
25g foie gras，cut into 2cm cubes and frozen for 20 minutes until firm salt and white pepper
micro coriander，to garnish
1.To prepare the pomelo，cut away the rind and thick layer of white pith from the wedge，then separate a complete segment，cutting between the membranes to release the flesh.Using the tip of a knife，remove the flesh from the pomelo segment grain by grain，so that it resembles rice.
2.Heat the oil for deep-frying in a deep-fat fryer to 180℃.
3.Cut the air-dried sausage into thick slices and deep-fry until crispy-this won’t take long and they will pop up to the surface when ready.
4.Remove the sausage slices from the oil and drain on kitchen paper.
5.Repeat with the foie gras cubes.
6.Season to taste with salt and pepper，then sprinkle generously with the pomelo‘grains’.
7.Garnish with micro coriander and serve.
CHEF’S TIP
There are many varieties of Chinese air-dried sausage available containing different mixes of meat and seafood，but I prefer to use the sort made only with pork.
