Casserole of Whole Foie Gras

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About


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


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