Black Truffle Of Foie Gras Recipes
FOIE GRAS
Steps:
- Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.
PASTA WITH FOIE GRAS AND TRUFFLES
Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.
Provided by Florence Fabricant
Categories dinner, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
- Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
- Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES
Provided by Molly O'Neill
Categories dinner, main course
Time 4h20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
- Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
- Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
- Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
- Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
- To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.
Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams
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