3502 Foie gras Perigord

Method

Stud a very firm foie gras with truffles, season and place it in a Terrine with 1 bayleaf, 12 medium-sized peeled truffles and ½ dl (2 fl oz or ¼ U.S. cup) brandy. Allow to marinate for 6 hours then wrap the foie gras in thin slices of salt pork fat.

Braise the foie gras with Madeira until it is three-quarters cooked then remove the slices of fat; place the liver into an oval dish and arrange the marinated truffles around it. Moisten with 1 dl (3½ fl oz or ½ U.S. cup) good Jus lie and the strained, skimmed and reduced braising liquid. Cover with the lid, seal with a band of flour and water paste and finish cooking in a moderate oven for 20 minutes.

,