Truffle foie gras with green beans and artichoke
by Aaron Patterson
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Ingredients
Delicatessen
180g of foie gras, room temperature
1 black truffle, thinly sliced and trimmings reserved
Beverages
4 tbsp of Armagnac
200ml of Madeira
200ml of port
Spices & Dried Herbs
3 tbsp of mixed spice
Store Cupboard
salt
black pepper
250ml of chicken stock
4 gelatine leaves, soaked in cold water
Fruit & Vegetables
200g of green beans
4 baby artichokes, cooked
2 shallots, finely chopped
Oils & Vinegars
2 tbsp of extra virgin olive oil
2 tbsp of sherry vinegar
Salad & Fresh Herbs
100g of lamb's lettuce