Foie Gras with Truffles(Pate de Foie Gras aux Truffes)Foie Gras with Truffles is a traditional recipe from Périgord. A famous food, exquisite, but expensive. Foie Gras with Truffles is normally eaten at Christmas time as a treat for a special occasion. Or buy the wealthy as an indulgent 'norm'. The 2nd Christmas we spent in France was with a french family. His parents were coming for xmas dinner and he graciously invited his new English friends to sample their traditional Christmas 'repas'. What looked like raw foie gras was served first with fresh bread, I had never tasted foie gras like that before, I had eaten tinned versions, but there was no comparison, it was very strong in flavour and very smooth.
The worst thing to me was knowing how the foie gras was made (ie. force feeding geese to produce a very large abnormal liver.) Getting past that thought is a little uncomfortable, but not for most french, especially the farmers who produce this great delicacy. There are special markets specially dedicated to foie gras all over France, but more so in the south-west of France as they are the largest producers in the country. They take great pride in analyzing why they consider there's to be the best. To me, the recipe to follow is a more palatable, presentation and I hope you will agree!
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Foie Gras with Truffles (Pate de Foie Gras aux Truffes) Serves:- 6-8, Preparation time:- 20 mins, (not including the time chilling) Cooking time:- about 35-40 mins
Ingredients * 1 large raw foie gras (goose liver preferably as normally much bigger than duck's liver) Method * In a large bowl,place the foie gras, salt, pepper and 1/2 the glass of cognac, knead in the mixture to help the foie gras absorb the flavours * put in the fridge of a day * add the rest of the cognac an hour before you start cooking and return to the fridge * pre-heat your oven to 200deg or gas mark 6 * line a standard size terrine with the pork fat * place the foie gras in the terrine, pushing it down for a compact fit * slice the fois gras down the middle and push the sliced truffles into the middle of the foie gras * push back together and cover with the pork fat * cover the terrine and place in a bain-marie * cook in the oven for about 35-40 mins * when cooled down, put in the fridge, best served chilled with fresh bread
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