Behind the Recipes
Foie Gras with Pasta and Wild Mushrooms by D'Artagnan
Makes 4 servings
INGREDIENTS:
8 oz. foie gras,diced into medium squares
1 lb. gemelli pasta, or simila
2 tablespoons D'Artagnan black truffle butter
13 oz. duck and veal demi-glace
1 cup chopped wild mushrooms, fresh or re-hydrated dried
10 slices of truffle peelings, slightly chopped
1 tablespoons D'Artagnan porcini flour
salt and pepper to taste
PREPARATION:
1. Cook pasta in lightly salted water, done to your taste. Rinse with cool water, and set aside.
2. Using a 12 inch Teflon sauté pan on a high flame, sauté foie gras until golden brown (about 1 minute), then remove foie gras from pan and set aside. Using the same pan (don't wash it!), add the mushrooms and sauté for 2-3 minutes.
3. Leave the mushrooms in the pan, add 2 cups of duck and veal demi-glace, the truffle peelings and porcini flour, then reduce by a third.
4. Add the cooked pasta to the pan, toss to coat with demi-glace, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.
5. You may add salt, pepper, and more truffle butter, to taste.
Bon appetit!
Recipe courtesy of D'Artagnan
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