Foie gras, with its creamy richness, combines perfectly with the unique and subtle flavor of black truffle. This marriage of local products creates a most refined dish that will transport each of your bites into an elegant and gourmet culinary universe. Try our recipe for foie gras with truffles and let yourself be transported by this perfect union. A perfect cooking recipe to amaze your guests' taste buds at Christmas.
Preparation of the recipe
STEP 1
To start, it is important to choose quality and fresh duck foie gras. Our advice for choosing quality foie gras is to look at its color, it must be white, as well as its texture. Indeed, the liver must be relatively flexible.
2ND STEP
An essential step is the deveining of the foie gras, for this we advise you to leave it at room temperature so that this step can be carried out more easily.
STEP 3
Once the duck liver is at room temperature, remove the vein from the first lobe by spreading the flesh with the flat side of a knife. Repeat for the second lobe.
STEP 4
Then, weigh your foie gras, depending on its weight your seasoning will vary. In fact, we recommend using 1.2 g of salt and 0.4 g of pepper per 100 g.
STEP 5
Finally, cover your duck foie gras with your seasoning preparation and let everything rest overnight in the refrigerator.
STEP 6
The next day, place your liver in cling film, distributing your previously sliced or cut canned black truffles between the 2 lobes.
STEP 7
Once the previous step has been completed, close your cling film by making a roll then serve everything well. Then cook your preparation in a pan of water at 80°C for 50 minutes for a one kilo foie gras.
STEP 8
Once cooking is finished, immediately immerse your liver in an ice water bath for 15 minutes to stop the cooking and firm it up. Feel free to add salt if needed.
STEP 9
Finally, place it in the refrigerator for 48 hours.
It's ready ! You can now enjoy your foie gras with truffles on toast during your aperitifs to add a touch of elegance. You can also make it as a rossini to accompany your potatoes or your scrambled eggs with truffles and add a few pieces to the cream to make a sauce.
