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Foie Gras Recipes: Foie Gras Lucullus (foie gras with black truffles)

This recipe features the classic pairing of foie gras and black truffles.  Though it can be made with flash frozen Perigord black truffles, or preserved black truffles, it is, of course, best with fresh, ripe black truffles.

Makes 12 appetizers or serves 6 as an entrée.

Ingredients:

One duck foie gras, 1.5 lbs

salt
and pepper

1/4 cup Armagnac (cognac or sherry may be substituted)

1 – 2 ounces Perigord black truffle cut in thin slices

flour

3/4 cup demi-glace

brioche (or bread) 2”rounds

olive oil or butter

micro greens or parsley

Instructions:

Cut the lobe of foie gras in slices of about 3/4” to 1”. Carefully remove large veins. Salt and pepper each side. Marinate the foie gras and truffle slices in Armagnac, for a couple of hours.

Remove the foie gras from the marinade, wipe dry and dust a small amount of flour on both sides. Combine the Demi-Glace with the truffles and Armagnac and heat slowly. Meanwhile, sear the foie gras slices in a pan over medium-high heat, browning both sides, but being sure not to overcook. Remove the foie gras from the pan.

Toast the brioche rounds, or if using bread, fry the rounds in olive oil or butter. Serve the foie gras slice over a brioche or bread round, and top with sauce and truffle slices. Garnish with micro greens or parsley.

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