Black Truffle and Potato Galettes with Truffle Marmalade
Step 1: Sautéed Black Truffles
Clean the truffles under cold running water with a nail brush. Pat dry and peel with a small sharp knife; reserve the trimmings for another recipe.
Cut 84 truffle strips 1/20 inch (1 mm) thick on a mandoline, then trim these strips with a 1 1/4 inch (3 cm) cutter. Chop the trimmings, and set aside for the marmalade.
Rub four disks of parchment paper with a garlic clove split in two. Brush these disks with a thin layer of goose fat. Do likewise to both sides of the truffle slices.
Place the paper disks on round, stainless steel sheet pans. Put a slice of truffle in the center of each, and build a rosette of 7 truffle slices, proceeding clockwise. Around the first rose, and going in the opposite direction, build a second rosette of 13 strips. Cover completely with the parchment paper disks and four other round sheet pans. Refrigerate.
Sweat the coarsely chopped truffles in some frothy butter. Add the bias-cut scallions, and sweat lightly. Deglaze with Madeira wine, and reduce by half. Cover with the chicken stock, cover, and simmer for 10 minutes, braising the mixture on the edge of the range.
Add the remaining butter, the truffle juice, the fleur de sel and freshly ground pepper. Simmer for 5 minutes on the edge of the range. Bind at the end of cooking, and enhance the flavor with a dash of truffle oil and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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