Foie’ Gras with Belgian Truffles

 

 

Foie’ Gras with Belgian Truffles

Ingredients

  • 1 lb of cleaned, rinsed goose livers
  • 2 oz Belgian truffles, finely chopped or 1 oz truffle oil
  • 2 sticks unsalted butter
  • 2 oz olive tapenade
  • 4 packets of Knox gelatin powder
  • ½ cup of Courvoiser or fine cognac

Instructions

  1. Put all livers in Cuisinart and puree
  2. Add truffles or truffle oil
  3. Blend in
  4. Using small bread loaf pans – fill with liver mixture to 2/3 full
  5. Place pans in a water bath and cover with aluminum foil
  6. Bake at 350 degrees for 45 minutes
  7. Remove from oven and scrape dark film off of tops
  8. Place cooked liver mixture back in Cuisinart
  9. Add 1 stick of butter
  10. Add 2 oz olive tapenade
  11. Blend again
  12. In clean and washed bread loaf pans – place liver mixture to 2/3 full
  13. And set aside to cool
  14. Mix gelatin with water in medium pan according to directions on gelatin packets
  15. Add ½ cup Courvoiser to heated gelatin liquid
  16. Over cooled liver in pans, pour gelatin liquid and set in cool location until gelatin is firm
  17. Using straight flexible spatula remove cooled loaf from pan after scoring sides with sharp knife
  18. Flip upside down and place on plate w/ truffle garnish and surround w/ cracked pepper crackers
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