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Truffle foie gras with green beans and artichoke

by Aaron Patterson
  1. Truffle foie gras with green beans and artichoke
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In Aaron Patterson's stunning starter recipe a water bath is used to delicately cook foie gras before shaping it into luxurious truffle covered balls and dipping them in a rich truffle jelly to create a shiny glaze. Add a slice of toasted sourdough bread on the side for added crunch, or serve simply with an elegant salad of artichokes, green beans and shallots.

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Ingredients

Metric

Imperial

Truffle foie gras

Truffle jelly

  • 200ml of Madeira
  • 200ml of port
  • 250ml of chicken stock
  • 4 gelatine leaves, soaked in cold water
  • salt
  • black pepper

Bean and artichoke salad

To serve

  • 100g of lamb's lettuce
SAVE RECIPE

Equipment

  • Chamber sealer
  • Water bath
  • bowl of ice

Method

1
Preheat a water bath to 65°C
2
Begin by preparing the foie gras. Remove any the veins using the end of a spoon. Sprinkle over the mixed spice and season with salt and pepper
3
Place the foie gras in a vacuum bag and pour in the Armagnac. Seal in a chamber sealer and cook in the water bath for 2 minutes, then chill in iced water for 10 minutes
  • 4 tbsp of Armagnac
4
Cut the foie gras into 6 even pieces. Roll out a layer of cling film, place a piece of foie gras in the middle and mould it into a smooth ball using the cling film. Repeat this process until you have 6 foie gras balls and remove each from the cling film
5
Arrange slices of truffle across another layer of clingfilm, creating circles of slices large enough to cover the foie gras balls. Place a foie gras ball in the centre of the truffle slices and use the cling film to wrap the truffle slices around the ball until completely covered. Repeat with the remaining truffle and foie gras balls and refrigerate until required
6
To make the truffle jelly, pour the port and Madeira into a large saucepan and bring to the boil. Boil for 2 minutes then add the chicken stock. Season with salt and pepper and remove from the heat
7
Add the gelatine to the hot stock and stir until dissolved, then pour the mixture into a large bowl and chill over iced water. Add the leftover truffle trimmings to the bowl to infuse
  • 4 gelatine leaves, soaked in cold water
8
Stir the stock until thickens and begins to set. Dip the foie gras balls into the jelly until evenly covered, glazed and shiny. Arrange the coated truffle balls on a wire rack over a tray and transfer to the fridge to set
9
To make the salad, cook the green beans in boiling salted water for 3–4 minutes until tender, then finely chop into small pieces. Chop the cooked artichokes into small pieces and place in a bowl with the green beans and shallots
10
For the salad dressing, mix together olive oil and sherry vinegar and season with salt and pepper. Stir the dressing until fully incorporated and pour evenly over the salad
11
Spoon a portion of the dressed salad into the centre of each plate and top with a few leaves of lamb's lettuce. Place a foie gras ball in the centre of the salad and serve immediately
  • 100g of lamb's lettuce
First published in 2016
Aaron Patterson

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.

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