“Millionaire” – Foie Gras With Truffles

Appetisers / “Millionaire” – Foie Gras With Truffles

Standfirst: Tender morsels of foie gras, freshly sliced truffles and girolle mushrooms epitomise decadent dining. Recipe by Uwe Opocensky, Executive Chef at Mandarin Oriental Hong Kong.

Pre-heating

Pre-heat cast iron pan with olive oil.
Remove the pan from heat and set on a bed of fresh hay. It acts as a heat insulator and gives a pleasant aroma.

Foie gras and mushrooms

When the pan is still hot, add foie gras to pan.
Gently scatter girolle mushrooms around the foie gras.
Heat for 30 seconds and turn with small tongs to cook evenly.

Duck egg and truffles

Add 1 tsp of olive oil and crack duck egg onto pan. Keep the yolk intact.
Gently scatter truffles around the egg and foie gras.

Adding croutons

Add salt and pepper to taste, then scatter 5mm diced croutons around the side to gently warm.

Adding herbs mix

Evenly scatter all the herbs onto the pan. Add the herbs one by one so they do not crowd together.

Arrangement

Garnish the pan with truffle juice. Serve directly on pan with the hay

INGREDIENTS

(1 serving)
Olive oil (5ml)
Fresh hay
Pre-fried antigenic foie gras (50g)
Fresh girolle mushroom, trimmed (50g)
Duck egg (1)
Autumn truffles (30g)
Salt and pepper to taste
Croutons (30g)
Truffle juice (10ml)
Herb mix
Red ribbon sorrel (4)
Fennel bloom (2)
Bachelor button flower (8)
Nasturtium leaf (2)
Fern leaf (3)
Petite green sorrel (5)
Large Swiss chard (3)
Small red chard (3)

WINE PAIRING

Royal Tokaji Aszu Gold Label 6 Puttonyos 2000
A vivid gold colour with honeyed apricot and orange peel flavours, which are uplifted with dramatic acidity.
Wine pairing by Anastasia Mak of HKU Space

MUSIC PAIRING

Artist: Queens of the Stone Age
Title: Rated R (deluxe edition)
Date: 2010
Label: Interscope
Music pairing by The Hedonist

WHERE TO BUY

Autumn truffles, croutons and truffle juice: available at high-end supermarkets
Prep time and cook time:
6 hrs; 10 mins

PREP TIME & COOK TIME