Pasta with Foie Gras and Truffles
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 4ounces prepared foie gras: canned mousse or torchon
- ½cup dry red wine
- ½tablespoon unsalted butter or duck fat
- 2tablespoons minced shallots
- ½cup chicken stock
- Salt and ground black pepper
- ½teaspoon dried thyme
- ½ounce, or more, tinned black truffle, sliced thin, juice reserved
- 4ounces pappardelle
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
599 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 16 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
- Step 2
Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
- Step 3
Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.
Private Notes
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Cooking Notes
Es
Wow. If black truffles (brought home from Croatia) ever come your way, this a a wonderful way to use them. For 4 people as an appetizer, about 6 oz of pappardelle, the truffles (about 1/2 oz I think; we sliced them with a mandoline), and a cylinder of D'artagnan foie gras. I should have brought home more truffles. This was my first time using truffles at home and I can now envision so many ways to use them.
MarkandLori
Used packaged gnocchi with more shallots and probably less red wine which was absolutely perfect, I just put the foie Gras mouse in the sautéed shallots and reduced stock, it melted in wonderfully. Paired with a sharp acidic salad and the white truffle pasta was a luxurious Christmas Eve.
james m
Honestly, I had bought two slices of foie from Dickson’s butcher in Chelsea market during the holidays, and didn’t use them. I looked for a foie recipe and this came up and thought, I don’t know the idea of whipped foie and red wine and the color of that mixture (looks like whipped hot dogs) about turned me off, but it was as fabulous. Ultimately the pasta distributes enough of the flavors to make it lovely, just on the precipice of too much.
meinmunich
Happened to have all the ingredients needed including the duck fat. Made it as instructed. It was very delicious.
Laura S.
In the photo, it looks like Three Little Pigs mousse de canard au foie gras is used. It’s fantastic! They also make a bloc de foie gras which is to die for. Highly recommend!
RussellD
This pasta was so good, I was actually sad when I finished my plate.
greta
Delicious, extravagant and special!
MarkandLori
Used packaged gnocchi with more shallots and probably less red wine which was absolutely perfect, I just put the foie Gras mouse in the sautéed shallots and reduced stock, it melted in wonderfully. Paired with a sharp acidic salad and the white truffle pasta was a luxurious Christmas Eve.
Es
Wow. If black truffles (brought home from Croatia) ever come your way, this a a wonderful way to use them. For 4 people as an appetizer, about 6 oz of pappardelle, the truffles (about 1/2 oz I think; we sliced them with a mandoline), and a cylinder of D'artagnan foie gras. I should have brought home more truffles. This was my first time using truffles at home and I can now envision so many ways to use them.
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