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Jeremiah Tower

Casserole of Whole Foie Gras

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in
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Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

Ingredients

  • 1 whole fattened duck or goose liver
  • 1 large fresh black truffle, very coarsely chopped
  • 1 cup

Method

Clean and season the liver as in the recipe for the foie gras in a jar.

Preheat the oven to 300 degrees.

Put the truffle, chestnuts, and butter in a casserole just large enough to hold them and the liver. Season. Warm over low heat for

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