Pan-fried foie gras with sauce Périgueux and poached egg.

Sauce Périgueux:

50 g butter

200 ml stock

1 small glass white wine

1 shallots (finely sliced)

2 g salt

10 g flour

1 bay leaf

1 chopped black truffle

2 g pepper

Chop the truffle and set aside. In a small pan, melt butter and fry shallots until soft. Add flour, stir well, add wine and reduce for 2 minutes. Stir well. Gradually add stock and stir constantly. Add bay leaf, stir well. Cook for 10 minutes on a low heat. The sauce should be slightly thick and creamy. Strain the sauce and add the chopped truffle last.

Egg: In a shallow pan of boiling water, add 1 tsp of white wine vinegar. Prepare your egg by breaking it into a little cup so it’s easier to pour into the boiling water. When the water is boiling, pour in the egg in the water. Cover with a lid for 3 minutes, then check if it needs a bit of ‘pushing and shoving’ to make the form rounder. You can use a large slotted spoon for this. Depending on how well you like the egg cooked, 3-5 minutes should complete the task. When ready spoon egg onto a plate. Set aside and drain.

Foie gras: Cut two thick (1.5 cm thickness) slices of foie gras, sprinkle lightly with flour on both sides. In a sizzling hot pan, place the slices of foie gras. Do not add oil/fat/butter as the foie gras will release its own fat. The foie gras should be cooked 1 minute on each side. Do not overcook foie gras. Quickly add a dash of cognac and flambé the foie gras. Remove the foie gras and set aside on serving plate. Place the egg on top, drizzle generously with sauce. Season with salt and pepper.

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