Black Truffle Foie Gras
Recipe courtesy of Grard Vi, Les Trois Marches, Versailles, France
Yield: 4 servings
Nutritional Information per Serving (1 of 4 servings):
- Calories: 809
- Total Fat: 51 g
- Saturated Fat: 17 g
- Carbohydrates: 71 g
- Dietary Fiber: 60 g
- Sugar: 1 g
- Protein: 26 g
- Cholesterol: 172 mg
- Sodium: 916 mg
Ingredients:
- 2 star anise pods
- 1/2 cup chicken broth
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon powdered gelatin or 2 sheets gelatin
- Salt, to taste
- 8 ounces cooked duck foie gras
- 6 ounces fresh black truffles, chopped finely
- Dried celery leaves for garnish
- Toasted sourdough bread
Instructions:
- Indulge in luxury with this elegant dish: Simmer the star anise in chicken broth for 10 minutes in a small saucepan. Remove the star anise, then stir in gelatin and black pepper while warm. Season with salt, pour into a shallow dish, and refrigerate until firmly set.
- Divide foie gras into four portions and shape each into a ball with clean hands. Roll generously in finely chopped black truffles for an irresistible coating. Chill until firm, creating gourmet treasures ready to impress.
- Elevate your plate: Dice the set gelatin into cubes and scatter on four plates. Place a truffle-coated foie gras ball at the center of each, garnish with dried celery leaves, and serve with warm toasted sourdough to savor every decadent bite.
Note: This sophisticated recipe is designed for professionals or culinary experts and has not been tested for home kitchens. Prepare to wow your guests with this exquisite French masterpiece!
