Ingredients
- 1 whole fresh Grade A duck foie gras, about 1 1/2 pounds
- Sea salt
- Freshly ground white pepper
- 6 medium creamer or Yukon Gold potatoes, peeled
- 4 stalks celery, trimmed
- 4 carrots, peeled
- 6 slender leeks, well rinsed and trimmed
- 2 medium white turnips, peeled
- 2 ½ quarts degreased chicken stock, preferably homemade
- 1 cup red wine
- 4 1-inch-thick chunks peeled fresh ginger
- ½ cup black truffle juice (optional)
- 1 tablespoon minced chives
- Fleur de sel
- Nutritional Information
Nutritional analysis per serving (6 servings)
945 calories; 55 grams fat; 17 grams saturated fat; 31 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 29 grams protein; 182 milligrams cholesterol; 1831 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 main course servings
Preparation
- Divide foie gras where it separates into two unequal pieces. Cut a half-inch slice from ends of each piece and discard or reserve for another use. Remove and discard veins or nerves on surface of foie gras. Place foie gras in a bowl. Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
- Remove foie gras from ice water and pat dry. Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife. Slice each section of foie gras crosswise into slabs about 3/4-inch thick, dipping knife in hot water before making each slice. Lay slices on a cutting board. Using tip of a paring knife, pluck out any tiny spots of blood from slices. Season slices on both sides with salt and pepper. Cover loosely with plastic wrap until ready to cook.
- Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes. Drain and set aside, covered.
- While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths. You should have 12 pieces each. Cut each turnip into 6 wedges. Bring stock to a simmer in a 4-quart casserole. Add vegetables and simmer 10 minutes. Remove any that are tender when pierced with a sharp knife. Continue cooking until all are tender. Set vegetables aside to drain on paper towel.
- Warm 6 large soup plates. Place wine in a small pitcher. Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras. Remove from heat and allow foie gras to steep 6 minutes. Do not overcook. Place 2 slices of foie gras in each soup plate.
- Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.
Dining and Cooking