Foie Gras au Poireaux with Truffle Vinaigrette
This rich, elegant dish relies on the perfection of its ingredients. The foie gras contains enough fat to permit it to be seared without the addition of any oils. You can find truffle juice and truffles in fine food stores.
- Truffle Vinaigrette
- Dijon mustard - 1 teaspoon
- Vegetable Oil - 2 tablespoons
- Truffle Juice - 1/2 cup
- Salt and freshly ground black pepper to taste
- Leeks - 4, medium, cleaned
- Foie gras - 1, 1-1/2 to 2 pounds
- Shallots - 2, minced
- Truffle Shavings - 2
- Parsley Sprigs - 2
To make the vinaigrette: Whisk together all ingredients in a non-aluminum bowl and set aside.
To prepare the leeks: In a medium saute pan, bring a small amount of water to a boil and cook the leeks until soft, 4 - 5 minutes. Remove from heat, drain, plunge into cold water, drain again, and set aside.
To prepare the foie gras: Soak the fresh foie gras in tepid water to cover for 1 hour. Pat dry and separate into the large and small lobes. Remove and discard the connecting tube and any blood vessels or nerve tissue that is visible. Slice them into 1/4-inch-thick scallops. Preheat a dry non-stick saute pan over high heat. Add the foie gras and sear for 15 seconds. Turn and cook another 15 seconds. Remove from the heat. Repeat until all pieces are seared.
To serve: Divide the leeks between two serving plates. Top with foie gras slices. Sprinkle with minced shallots and truffle vinaigrette. Garnish with a piece of truffle and a sprig of parsley.