Foie Gras with Plantin Black Truffle and Truffled Fig Compote

Number of guests

Preparation time (min)

Cooking time (min)

> Estimated gourmet budget for the entire recipe: €20–25 per person

Ingredients

Truffled Foie Gras
> 400 g raw duck foie gras
> 10 g Plantin Périgord black truffle (fresh or in pieces)
> 4 g fine salt
> 1 g ground white pepper
> A dash of Cognac

Truffled Compote
> 200 g dried figs
> 1 tbsp honey
> 1 tbsp balsamic vinegar
> 1 tsp Plantin black truffle pieces
> 1 tbsp Plantin black truffle juice (optional)

Garnish
> 4 slices of brioche or toasted bread
> A few young spinach leaves
> Edible flowers or fine herbs for decoration

The perfect harmony between finesse and intensity

This Plantin black truffle foie gras reveals an exceptional balance between the smoothness of the liver and the aromatic power of the Périgord black truffle. Paired with a truffled fig compote, it embodies festive indulgence in all its subtlety.

A refined recipe that fully expresses the excellence and generosity of Plantin’s expertise.

Cook this recipe with Plantin products

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Preparation of Foie Gras with Plantin Black Truffle and Truffled Fig Compote

Preparation of foie gras with black truffle

Season the raw foie gras with salt, pepper, and a splash of Cognac. Slice it in half and insert black truffle Plantin slices in the center. Reform the lobe, wrap it carefully, and let rest for 12 hours in the refrigerator to allow the flavors to blend harmoniously.

Gentle cooking of foie gras

Preheat your oven to 120°C (248°F). Place the foie gras in a terrine, then bake it in a water bath for about 10 minutes. Remove from the oven, let cool slightly, and keep refrigerated for at least 24 hours before serving. This step ensures a melting texture and perfectly balanced taste.

Making the truffled compote

In a small saucepan, sauté the chopped figs with honey and balsamic vinegar. Let simmer on low heat for 15 minutes. Off the heat, add the black truffle Plantin pieces and, if desired, a spoonful of black truffle juice. Keep at room temperature.

Plating and serving

Toast brioche slices, place a slice of truffled foie gras, add a spoonful of truffled compote, and a few spinach leaves. Finish with a light grind of pepper. Serve chilled, accompanied by a glass of sweet wine.

Chef Plantin’s tip(s)

For an even more intense fragrance, insert some truffle shavings into the foie gras the night before cooking.
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Serve the compote slightly warm to enhance the contrast between hot and cold.
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Add a few drops of Plantin black truffle olive oil for an irresistible finishing touch.

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