Recipe: Golden Pearls Foie Gras Truffles from Luberon

Name: Golden Pearls Foie Gras Truffles from Luberon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Could be a beautiful Christmas Eve appetizer?Golden pearls foie gras truffles from Luberon for 4 people:; 400 g (14 oz) of pearls (small dried round pasta); 1 liter (1.1 qt) of prepared poultry stock; 100 g (3.5 oz) of raw duck foie gras cut into small cubes; 40 g (1.4 oz) of Luberon truffle pieces (melanos); 1 small zucchini cut into fine brunoise (small squares); a few diced candied peppers (garnish); 1 g of saffron (from Lot if possible); 8 g (0.3 oz) of turmeric (from Madagascar if possible); salt and freshly ground pepper.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Could be a beautiful Christmas Eve appetizer?

Golden pearls foie gras truffles from Luberon for 4 people:
400 g (14 oz) of pearls (small dried round pasta)
1 liter (1.1 qt) of prepared poultry stock
100 g (3.5 oz) of raw duck foie gras cut into small cubes
40 g (1.4 oz) of Luberon truffle pieces (melanos)
1 small zucchini cut into fine brunoise (small squares)
a few diced candied peppers (garnish)
1 g of saffron (from Lot if possible)
8 g (0.3 oz) of turmeric (from Madagascar if possible)
salt and freshly ground pepper.

Step-by-step directions

1 In a fairly large saucepan, bring the poultry stock, saffron and turmeric to a boil.
When boiling, pour in the small pearls, stir and cook covered for 9 minutes then cover and turn off heat for 5 minutes.

2 In a skillet pour a drizzle of olive oil and as soon as it is hot, add your foie gras cubes, salt and pepper, just turn in the pan then turn off the heat and keep it this way.

3 Drain your golden pearls while keeping the stock (for an evening soup or risotto for example).

4 Heat your skillet with your foie gras cubes, pour in your pearls and your zucchini brunoise (for texture), mix well, salt (lightly) and pepper then turn off and cover.
Plating
On 4 hot plates, distribute by pressing into tall ring molds (standard size 10cm by 5cm height), using a spatula spread the truffle pieces and your small diced candied peppers around.
This year I will highlight a young truffle farmer Axel who champions the quality of black truffle (melanosporum) from Luberon.
www.mourenoir.com