4 / 5oz Bloc de Foie Gras de Canard
Ingredients for the Ravioli:
1lb fresh egg pasta, rolled into sheets
3oz wild mushrooms, finely chopped
5 cloves garlic, minced
1 tbsp muscat or Port (dessert) wine
3 tbsp unsalted butter
Salt and black pepper to taste
Ingredients for the Sauce:
2 cups porcini stock
3 tbsp balsamic vinegar
1 handful red currants
1 large pinch granulated sugar
1 pinch salt
2oz unsalted butter
In a saucepan over medium heat, reduce porcini stock with balsamic vinegar and red currants by half.
Stir in sugar and crush red currants.
Strain sauce and return to pan. Stir in butter. Taste and correct seasoning. Set sauce aside.
In a saute pan, melt butter and gently saute mushrooms for five minutes. Add garlic and cook for another 2-3 minutes. Turn heat to high and when pan is really hot, add dessert wine. Allow to evaporate almost completely. Remove from heat, and refrigerate mixture until completely cooled.
In a mixing bowl, combine mushroom mixture with foie gras and Pâté. Taste and season with salt and black pepper.
Fill ravioli with 1 tablespoon of foie gras and mushroom mixture, and seal carefully.
In abundant salted boiling water cook ravioli for about a minute or until they start to float.
Dress with sauce and serve immediately with roasted mushrooms.