Pre-heat the oven to 180'c.
Slice the foie gras into 1cm thick slices. Keep refrigerated.
Peel and core the apples and then cut into 6 wedges.
Bring the chicken stock to the boil.
Prepare the black pudding by removing the skin and cutting into 1cm thick slices.
Pick the top leaves of the watercress and keep in chilled cold water so as they remain fresh and crisp.
Add the sunflower oil to a hot frying pan and then add the apples, cooking until golden brown. Remove the apples and wipe any oil from the pan. Sprinkle the apples with sugar and then return to the pan and allow the sugar to caramelise. Once caramelised, flambé with the Calvados. Then add the butter and cook until they are nicely glazed.
Pan-fry the black pudding slices with a little bit of oil until crispy. Keep warm in the oven whilst you cook your foie gras.
Season the foie gras with salt and pepper and then place in a very hot, dry pan. Turn the foie gras over after 10 seconds and then remove the pan from the heat. The heat in the pan will finish cooking the foie gras.
Place the black pudding slices in the middle of the plate, top with the watercress and place the apple pieces around. Finish with the pan-fried foie gras and a drizzle of the foie gras cooking fat and apple glaze around the plate.
«Make sure that your pan is very hot and dry when cooking the foie gras - it should be cooked very lightly and very fast so that it is just golden on the outside. This recipe also works well using cox apples.»