Name: Foie Gras With Truffle Recipe
Total time: 60 min
Yield: 6
Cuisine: Swiss

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

A fantastic foie gras recipe from aaron patterson, with an artichoke salad and shiny truffle glaze. This fantastic truffle recipe would make a luxurious start to a dinner party. 

How to make Foie Gras With Truffle Recipe

Aaron Patterson

Crawler

Swiss

<p>A fantastic foie gras recipe from aaron patterson, with an artichoke salad and shiny truffle glaze. This fantastic truffle recipe would make a luxurious start to a dinner party. </p>

Non Vegetarian

Foie gras

Black truffle

Armagnac

Mixed spice

Salt

Black pepper

Madeira

Port

Chicken Stock

Gelatine leaves

Green Beans

Baby artichokes

Shallots

Extra virgin olive oil

Sherry vinegar

Lamb's lettuce

step 1

Begin by preparing the foie gras. Remove any the veins using the end of a spoon. Sprinkle over the mixed spice and season with salt and pepper.

step 2

Place the foie gras in a vacuum bag and pour in the armagnac. Seal in a chamber sealer and cook in the water bath for 2 minutes, then chill in iced water for 10 minutes.

step 3

Cut the foie gras into 6 even pieces. Roll out a layer of cling film, place a piece of foie gras in the middle and mould it into a smooth ball using the cling film. Repeat this process until you have 6 foie gras balls and remove each from the cling film.

step 4

Arrange slices of truffle across another layer of clingfilm, creating circles of slices large enough to cover the foie gras balls. Place a foie gras ball in the centre of the truffle slices and use the cling film to wrap the truffle slices around the ball until completely covered. Repeat with the remaining truffle and foie gras balls and refrigerate until required.

step 5

To make the truffle jelly, pour the port and madeira into a large saucepan and bring to the boil. Boil for 2 minutes then add the chicken stock. Season with salt and pepper and remove from the heat.

step 6

Add the gelatine to the hot stock and stir until dissolved, then pour the mixture into a large bowl and chill over iced water. Add the leftover truffle trimmings to the bowl to infuse.

step 7

Stir the stock until thickens and begins to set. Dip the foie gras balls into the jelly until evenly covered, glazed and shiny. Arrange the coated truffle balls on a wire rack over a tray and transfer to the fridge to set.

step 8

To make the salad, cook the green beans in boiling salted water for 34 minutes until tender, then finely chop into small pieces. Chop the cooked artichokes into small pieces and place in a bowl with the green beans and shallots.

step 9

For the salad dressing, mix together olive oil and sherry vinegar and season with salt and pepper. Stir the dressing until fully incorporated and pour evenly over the salad.

step 10

Spoon a portion of the dressed salad into the centre of each plate and top with a few leaves of lamb's lettuce. Place a foie gras ball in the centre of the salad and serve immediately.

step 11

Great British Chefs