Ingredients for two servings
Seared foie gras with black truffle, poached egg, and eggplant is a dish that surprises from the very first bite. It offers a unique sensory experience thanks to its intense and well-balanced flavors, but also because of the way each ingredient finds its perfect place in the composition.
The juiciness of the foie gras pairs exquisitely with the truffle, enhancing both its flavor and aroma, while the poached egg adds creaminess to the dish, and the eggplant provides a subtle smoky touch. The key to this recipe lies in respecting the natural flavors, highlighting the quality of each ingredient in a refined harmony. Just one bite of this dish is a direct journey to fine dining without ever leaving home.
Recipe Seared Foie Gras with Black Truffle, Poached Egg and Eggplant
For the foie gras:
- 2 medallions of fresh foie gras (50–70 g each)
- Fine salt and flaky salt (our Truffle Fleur de Sel is perfect for this recipe)
- Black pepper
For the poached egg:
- 2 fresh eggs
- 2 tablespoons of white vinegar
For the eggplant:
- 1 large eggplant
- Extra virgin olive oil
- Salt and pepper
For the truffle:
- Fresh black truffle (Tuber melanosporum)
- Truffle slicer
Preparation
- Prepare the eggplant
Slice the eggplant into thin rounds. Sprinkle with salt and let sit for 10 minutes to draw out bitterness. Pat dry. You can leave the slices whole or cut them into small cubes. Cook them in a pan with a little extra virgin olive oil until golden and tender. Keep warm.
- Make the poached eggs
Heat water in a saucepan (do not boil) and add the vinegar. Crack an egg into a small cup. Stir the water to create a whirlpool and gently drop the egg into the center. Cook for 3 minutes, then remove with a slotted spoon. Repeat with the second egg. Set aside on paper towel.
- Cook the foie gras
Take the foie gras out of the fridge 10 minutes beforehand. Heat a non-stick pan (no oil) over medium-high heat. Sear the medallions for about 30–40 seconds on each side. They should be golden on the outside and creamy inside. Season with salt and pepper, and let rest on paper towel.
- Plate the dish
Place a warm layer of eggplant on the plate, add the poached egg on top, and finish with finely sliced black truffle. To the side, place the foie gras medallion and sprinkle with a few flakes of salt.
In this recipe, the succulence of the foie gras melds perfectly with the truffle, enhancing its intense flavor and aroma.
