Serves 6+ People
- 1 Lobe of Grade A Foie Gras
- 1 Head of Celery Root
- Fresh Black Truffle (can use Tin Truffle Paste/peelings if desired)
- 1 cup chicken stock
- ½ cup butter
- Chopped Chives
- Micro Greens To Garnish
- Juice of One Lemon
Peel the celery root with a knife, cut into thin slices, and then cut into batons/matchsticks. In a large bowl, cover with water and juice of one lemon.
Remove the foie gras from its package and allow it to come to room temperature. Pull the lobe of foie gras apart following the natural split down the middle. Remove all veins and blood lines.
Slice the lobe on an angle to about the thickness of a finger. (This is easier if you heat the knife blade up in hot water before cutting, make sure to wipe dry prior to use).Score both sides of the lobe with a knife.
Heat up a heavy bottomed sauté pan until smoking hot, season the foie gras with salt and pepper and place in the hot pan (no oil or butter is needed just put the lobe straight in, it will create its own fat).
Turn over the lobe when it’s a nice brown color. Remove when nearly soft, you want a little bite still in it. Set aside.
In the same pan used to cook the foie, add the drained celery root sticks and sauté off until soft and cooked. Add a little chicken stock and butter to make a nice coating. If using canned truffle paste or peelings, add now to the celery root and butter. Adjust the seasoning, add the chopped chives and spoon on the plate. Add the foie gras on top of the batons and sprinkle with sea salt. Shave the truffle on top and garnish with micro greens.