Fresh Foie Gras, Truffled and Poached in Port Wine

By corlear

Foie Gras Frais Truff é Poche au Porto

This recipe comes from Roger Roucou, cuisinier of the restaurant “Mere Guy” in Lyon and a native of the Tarn region which is noted for foie gras.

Ingredients

• 2 1/2 lb foi gras
• very cold water
• salt
• epper
• trffle
• 1/2 bottle port wine

Preparation

Step 1

Remove the center and sinews from a 2 1/2 pound foie gras and soak it in very cold water. After 2 hours, remove it from the water and sponge it off. Salt it, and pepper it rather heavily, stud the lobes with pieces of truffle, and place it upside down in a porcelain terrine. Ideally, the terrine should be oval and just large enough for the foie gras. Press the foie gras down into the terrine and add a half bottle of port wine. Cover, place the terrine in a bain-marie and bake for about 30 minutes.

After cooling, unmold the foie gras and serve. It should be whole and have a delicate pink color when sliced.