Pasta with Foie Gras and Truffles

Snack / Pates

Pasta with Foie Gras and Truffles

with Mousse de Canard au Foie Gras - Duck Mousse with Duck Foie Gras & Grapes

2 Servings


  • 4 ounces Foie Gras de Canard
  • 1/2 cup dry red wine
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1/2 cup chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 ounce tinned black truffle, sliced thin, juice reserved
  • 4 ounces pappardelle
  • Salt and ground black pepper​


  • STEP 1

Reserve 1 ounce of the Foie Gras. Dice the rest and place it in a bowl.

  • STEP 2

Gradually add wine and use a small whisk to blend the Foie Gras and wine together until smooth. Set aside.

  • STEP 3

Heat the butter in a skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.

  • STEP 4

Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes. Season with salt and pepper.​ Add thyme and truffle juice. Remove from heat and cover to keep warm.

  • STEP 5

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well.

  • STEP 6

Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce.

  • STEP 7

Divide into two soup plates and serve with a piece of Foie Gras on top.

Credit: Cooking NY Times and Florence Fabricant

Top tips

Pair with a light to medium bodied white wine with citrus and tropical flavor notes.

This recipe also works great with our Mousse de Canard au Foie Gras!

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