When Christmas approaches I indulge in this luxurious dish because it is so delicious. One large foie lobe lasts weeks. I serve it with small toasted bread or brioche slices;toghether with a nice sweet wine such as the Spanish Moscatel.
Ingredients for a 500 gr foie:
- Salt and freshly ground black pepper
- Pinch of sugar
- 100ml ruby port, Madeira or brandy
- 1 small truffle, chopped finely
- 500ml water
- 1 lobe Foie gras
To prepare the foie gras, let it warm to room temperature. Using your fingers and a sharp knife, unfold the liver and try to carefully pull out as many of the stringy veins and bits of connective tissue as you can. Also remove any excess fat. The liver will be very fragile, and will tear and squish as you do this.
Put the liver into a plastic bag with the truffle a cup of decent cognac, Madeira, or port; a good teaspoon of salt, and let it marinate for two hours or overnight. Don't skimp on the salt! Foie gras without enough salt doesn't taste like much of anything.
Remove it from the marinade (don't throw the marinade out yet!) and drain it.
Wrap up the foie gras with the truffle carefully and tightly into a cylindrical shape using a cling film (the "torchon"), and wrap the cling film in Aluminium foil. The smooth exterior surface of the foil should be on the outside. Take the reserved marinade, add a few cups of chicken stock, and bring it to a simmer on the stove. (Don't let it boil!)
Simmer the torchon in the liquid for about 15 minutes, until it is just heated through. Let it cool in its cooking liquid; remove the foie from the liquid and put it in the refrigerator until it is cold and firm.
Take the stock and marinade and reduce it for 15 minutes, let it cook down until it sent into a jelly.
Serve slices of Foie on toasted brioche, with a little of the jelly.
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