Macaroni Gratin with Truffles, Celery, and Foie Gras
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Ingredients
(4 people)
- 24 long macaroni noodles
- 1 cup milk (250 ml)
- 1 tablespoon peanut oil (15 ml)
- 3 cloves garlic, halved and degermed
- 14 tablespoons butter, softened (200 g)
- 3 ½ ounces shredded Gruyère cheese (100 g)
- 2 ¾ ounces celeriac (celery root) (80 g)
- 2 ¾ ounces cooked ham (80 g)
- 1 ½ ounces truffle, chopped (40 g)
- 5 ¾ ounces truffles, in 1⁄8-inch (3 mm) slices (160 g)
- 1 1/3 fluid ounces Madeira (40 ml)
- 1 1/3 fluid ounces chicken broth (40 ml)
- 4 teaspoons whipping cream (20 ml)
- 5 ¾ ounces raw duck foie gras (160 g)
- 3 1/3 fluid ounces chicken jus (100 ml)
- Kosher salt
- Fine salt
- Freshly ground pepper
Instructions
Step 1: Macaroni Gratin
Boil a pot of water seasoned with the milk, oil, garlic, and kosher salt. Cook the macaroni for 10 minutes. Remove from the heat, and let swell for 2 minutes. Drain and cool.
Arrange the macaroni into tightly packed rows over a baking sheet. Trim the ends to make them the same size.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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