Recipe: Pan-seared foie gras linguines and truffles

1- Bring the poultry stock to a boil and cook your linguines for 8 minutes.

2- Meanwhile, in a non-stick pan cook your foie gras slices without fat for 1 minute on each side then remove to a plate while keeping your pan as is.

3- Drain your pasta then pour it into your pan still coated with foie gras fat, salt and pepper, stir well, then place in well-heated deep dishes, lay one slice of foie gras on each and arrange around it your 3 slices of truffles which will thus "crunch" under your teeth.
This recipe is prepared while your guests are at the table so they will then taste an extraordinary delight.