Truffled foie gras

Mobile version Print

From: Chalet Slaves

On TV Tonight

  • 20:00 - Jamie's Summer Food Rave Up - Jamie's Summer Food Rave Up
  • 20:30 - Jamie's Summer Food Rave Up - Jamie's Summer Food Rave Up
  • 21:00 - Food and Drink - Jun Tanaka - Street Food

This recipe is classed as easy

Rating 3.11 / 5 (19 votes)

Prep time:
15 min, plus overnight chilling
Cook time:
20 min

Pierre Koenig's Truffled Foie Gras makes a really special start to a very special meal


1. Remove the nerves from the duck liver.

2. Mince the truffles and sprinkle on top of the liver. Season with salt and freshly ground black pepper.

3. Wrap the liver tightly in cloth and tie the ends to secure.

4. Place in a deep saucepan and cover with stock. Add the celery, cardamom and nigella seeds. Cover and poach for 15-20 minutes, taking care to keep the poaching liquid constant at 70°C.

5. Remove from the pan and refrigerate overnight.


  • 2 duck livers
  • 2 fresh black truffles
  • black pepper
  • 600 ml light duck or chicken stock
  • 2 tbsp cardamom seeds
  • 2 tbsp nigella seeds
  • 1 stick celery

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register