Poached Foie Gras and Truffles with Beef Broth Chabrot Recipe

Ingredients:

• 8 oz foie gras
• 1/2 cup black truffles
• 3 cups beef broth
• 1/2 cup red wine
• 1/2 cup water
• 2 garlic cloves, crushed
• 1 sprig fresh thyme
• Salt and pepper, to taste

Directions:

1. Cut the foie gras into 4 equal pieces and season with salt and pepper.
2. Place the black truffles in a small saucepan with the red wine, water, garlic, and thyme and cook over low heat for 30 minutes.
3. Meanwhile, bring the beef broth to a simmer in a separate saucepan over low heat.
4. Add the foie gras to the beef broth and poach gently for 3-5 minutes or until cooked to your liking.
5. Remove the foie gras from the broth and place it on a serving plate.
6. Strain the truffle and wine mixture and discard the solids.
7. Pour the truffle and wine mixture over the foie gras and serve with a small bowl of the beef broth on the side for chabrot.

Serving Suggestions:

Appetizer:

Serve with lightly toasted baguette slices and a glass of red wine.

Main Course:

Serve with a side of roasted vegetables and creamy mashed potatoes and a glass of full-bodied red wine.

Verdict:

This dish is a decadent treat that will impress any dinner party guest. The melt-in-your-mouth foie gras is elevated with the earthy flavors of the black truffles and the rich depth of the beef broth chabrot. It is a dish that can be served as an appetizer or as a main course, depending on the occasion. Bon appétit!