Macaroni Gratin with Truffles, Celery, and Foie Gras
Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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
All My Chefs suggests
Free recipe!
By
Paul Bocuse
chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
Premium
By
Daniel Boulud
Chef
Other recipes by Joël Robuchon
Premium
By
Joël Robuchon
chef
By
Sophie Dudemaine
and 1 more chef
By
Sophie Dudemaine
Chef
By
Joël Robuchon
chef
Free recipe!
By
Joël Robuchon
chef
Premium
By
Joël Robuchon
chef