Snack / Pates
Pasta with Foie Gras and Truffles
with Mousse de Canard au Foie Gras - Duck Mousse with Duck Foie Gras & Grapes
- 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
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!