Aspic of foie gras with leeks and truffle

Monday 03 October 2005

Total time	:	2h
Preparation	:	1h 30min.
Cooking time	:	30min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• Rougié whole duck foie gras : 400g
• 2 Leeks
• Truffle peelings : 40g
• Rougié Aspic with truffle flavouring : 1 tin
• Truffle vinegar (optional) or wine vinegar
• Salt/pepper
• Don't forget some items for the decoration

Preparation

1. Clean the leek, cut it in thin slices. Put it in boiling salted water. Boil 'Al Dente' (tender-crisp), cool and drain.
   
   
2. Dissolve the truffles jelly / aspic.
   
   
3. In a salad bowl, mix the sliced leek with some truffles peelings, little vinegar and a sufficient quantity of lukewarm jelly.
   
   
4. Put up as a cylinder form. Add the foie gras, recover with jelly and refrigerate.
   
   

Advise

Depending on the volume of the tumblers, it is possible to serve those aspics as appetizer or starter. Each one will adopt its own presentation. A Jean-Paul Chevré receipe, Conseiller Culinaire for Rougié

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