Foie Gras and Black Truffle Ravioli
- 2 truffles, 1 1/2 ounces (40 g) each
- 7 ounces preserved duck foie gras (200 g)
- 9 ounces bran ravioli dough (250 g)
Step 1: Chicken Consommé
Singe and draw the hen, then blanch in a pot of salted water before rinsing under running water.
Place in a stock pot, add the light chicken stock, and bring to a boil over a low heat. Skim off the impurities, and add the aromatics, the chicken bouillon, the bouquet garni, and the white pepper.
Skim the consommé, cover with cheesecloth, and continue cooking over a very low heat for 5 hours.
Season as needed, and skim all of the fat off the consommé so that it is perfectly clear. Filter through a dishcloth, and cool quickly.
Step 2: Ravioli
Put the dough through a pasta machine, going down slowly to 0.5 to keep its texture.
Dice the foie gras into 1/3 ounce (10 g) cubes, and season with pepper. Place on half of the rolled out dough, and cover with the other half of the dough, after having rolled it out one more time in the pasta machine.
Shape ravioli with a 1 3/4 inch (4.5 cm) wide cutter. Cut them out with a 5 cm puncher, and pinch the edges to seal.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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