Foie Gras with Black Truffles
I was recently given the gift of a jar of extraordinaryfoie graswith summer truffles…
Thefoie gras曾是mi-cuit，这意味着它只是部分烹饪（至175°F至200°F，或80°C至90°C），这被认为是保存的最佳方法foie gras, so only the finest quality livers are used. Once sealed in jars, thefoie grasneeds to be eaten within a few weeks, it’s so fresh and delicate.
那么，一个整个罐子如何处理foie gras?
This was a very special jar offoie grasindeed, and perhaps the best in the world.
It was preserved by Monsieur Pebeyre, a forth-generation truffle hunter in the Dordogne (we used to have him ship black truffles to us atChez Panisse）。如您所见，他慷慨地将其散发出来，以芬芳和难以捉摸的黑色夏季松露切片和一块美味，黄金的鸭脂肪的碎片。
我毫不犹豫地决定这是我一直在等待的特殊场合，并弹出了一瓶我从加利福尼亚节省的特殊葡萄酒。一种纳瓦罗Late-Harvest Gewürtztraminer (from one of my favorite California winemakers)…spicy, fruity, and complex. Served very cold, it was the ideal companion to the rich duck liver, which we simply spread on toastedbaguette切片，撒上一些斑点fleur de sel, and savored as an accompaniment to the nectar-like wine, which we enjoyed as an一种péritif.
