Recipe: Foie Gras with a Chicory and Black diamond salad

Name: Foie Gras with a Chicory and Black diamond salad
Prep time: 10 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wine... Together makes a quite exquisite selection, but still simple. It also, can be made in advance so that you can enjoy your meal alongside your friends and family.; Foie grad with a chicory and black diamond salad for 6 peple :; ^ slices of cooked duck foie gras (about 2.5 oz (70g) each); 4 small chicory; 1 black truffle (1.4 oz (40g)); 2 tablespoons of hazelnut oil; 2 tablespoons of sherry vinegar; "Fleur de sel", cracked pepper; 6 small glasses of black Muscat wine; A farmhouse bread.

By chef patrick Asfaux 4.3/5 (11 reviews) · 🍳 23 made it

Prep 10 min

Rest 1h

Total 1h10

Servings 6 serv.

Black truffle is pure luxury: you slice it yourself with a mandoline an hour before, pour it in hazelnut oil with freshly cracked pepper. Raw chicory provides the acidity that brightens the foie gras. Key point: serve the chilled white wine in a small glass on the side, not mixed in.

Ingredients for 6 servings

Adjust for

servings

A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wine... Together makes a quite exquisite selection, but still simple. It also, can be made in advance so that you can enjoy your meal alongside your friends and family.
Foie grad with a chicory and black diamond salad for 6 peple :
^ slices of cooked duck foie gras (about 2.5 oz (70g) each)
4 small chicory
1 black truffle (1.4 oz (40g))
2 tablespoons of hazelnut oil
2 tablespoons of sherry vinegar

"Fleur de sel", cracked pepper

6 small glasses of black Muscat wine

A farmhouse bread.

Step-by-step directions

1 About an hour previous the arrival of your guests :

Place 6 plattes and glasses in the fridge.

Very finely slice the black truffle. Pour a couple of tablespoons of hazelnut oil over the truffle and season with salt and pepper.

Finely shred the chicory, season with salt and pepper and set aside, covered, in the fridge.

2 When your guest have arrived, toast few slices of bread. Pour the wine into the glasses and slice the foie gras.

Arrangements:

Place a slice of foie gras in the middle of each plattes, put a little bit of chicory, seasoned with a few drops of sherry vinegar and topped with few slices of truffle, to one side, the glass of wine and a small amount of "fleur de sel" and cracked pepper, to the other.

Serve the toasts to the side.

I am sure that this appetiser will make a big effect on your guest.

If you decide to make the foie gras yourself, the recipe is on our site (cook it at least 3 to 4 days in advance) : duck foie gras

A chef's advice

Cracked pepper peppercorns crushed with the base of a pan, not powdered. And that fleur de sel on the side? It lets guests dose their own bite. That's why it works: you let them build their mouthful themselves.

Frequently asked questions

Can I replace black truffle with another mushroom?

No, it's truffle or nothing. A chanterelle or porcini would change the whole plate. If truffle is too pricey, just serve the chicory and foie gras without. It's already very good.

How long does cooked foie gras keep in the fridge?

If you buy it pre-cooked, check the date. Usually 2 to 3 weeks chilled, as long as the protective wrapping stays intact. Don't freeze it, it loses its texture when thawed.

Why slice truffle with a mandoline rather than a knife?

The mandoline gives you even, ultra-thin slices. With a knife, you'll crush the flavor instead of slicing it. Watch your fingers on the mandoline, truffle is expensive.