Behind the Recipes
Pasta Foie Gras by D'Artagnan
Makes 2 servings
INGREDIENTS:
4 oz. foie gras, diced
4 oz. cepe/porcini mushrooms, sliced
8 oz. rigatoni pasta
8 oz. duck demi-glace
2 oz. butter
2 tablespoon parsley
salt and pepper to taste
PREPARATION:
1. Add pasta to boiling water. Cook to desired tenderness.
2. When the pasta is almost cooked, start to sauté the foie gras in a very hot pan. As it starts loosing some of the fat, add the cepe mushrooms, sauté all together for one minute and season with salt and pepper.
3. Deglaze the pan with demi-glace and reduce the liquid by half, add butter, taste for seasoning.
4. Drain the pasta, add to the sauce, and sprinkle chopped parsley
5. Bring the sauce to a boil, to mix all the flavors and enjoy.
Recipe courtesy of D'Artagnan
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