Ingredients (for 4):
- Foie gras - 4
- Black truffle - 30 g
- Marsala wine - 150 ml
- Black truffle paste - 50 ml
- Chicken stock - 100 ml
- Corn starch - 1 tsp
- Celery - 100 g
- Potato - 50 g
- Milk - 150 ml
- Butter - 20 g
- Cream - 30 ml
- Salad - 1 bowl
- Vinaigrette - 4 tbsp
Procedures:
1. Cut the black truffle into small pieces.
2. Heat the saucepan with some butter, then saute the black truffle.
3. Add the Marsala and lower the heat to evaporate the sauce to only 1/4.
4. Add the black truffle paste and chicken stock, season with salt and black pepper finely, and cook until the sauce is thickened. If necessary, add the corn starch mixed with water to do that. Then add a piece of butter in.
5. Cut the celery into sections.
6. Boil the milk with equal amount of water, and add the celery in and cook until softened.
7. Blend the celery and add a bit of the milk/water mixture.
8. Peel the potatoes.
9. Cut the potatoes and add to boiling water to cook until softened.
10. Mash the potatoes.
11. Pour the mashed potatoes into a pot, then add the celery. Mix well.
12. Add butter and cream in. Mix well. Season with salt and black pepper finely.
13. Season the foie gras with salt and black pepper finely.
14. Sautee the foie gras at high heat. Once it is browned, lower the heat and flip over to continue saute until softened.
15. Serve with salad mixed with vinaigrette.
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