Foie Gras with quince, white truffle butter and vegetables

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 29th February 2012
Rougie Foie Gras

Rougie Foie Gras

Standard Supplier

Foie Gras with quince, white truffle butter and vegetables

By Koldo RODERO (Rodero restaurant in Pamplona, Spain, 1 Michelin star)


  • Serves 4:
  • •350 gr raw duck foie gras
  • •White truffle butter: 100 gr butter, 10 gr Modena vinegar, 5 gr white truffle oil, 40 gr quince
  • •Vegetables powdered with sugar: 2 green beans, 2 stalks asparagus, ½ carrot, ½ lemon, ½ lime, ¼ liter water, 20 cl rum, 20 gr sugar
  • •Caramel: 25 gr glucose, 50 gr fondant, 25 gr isomalt sugar


Preparation of the terrine :
Devein the liver and place in baking dish. Salt and pepper to taste.
Cook in the oven at180°Cuntil center reaches60°C. Cool in refrigerator.
Preparation of the butter:
Mix butter, Modena vinegar and truffle oil.
Preparation of the caramel:
In a saucepan, heat combined ingredients to164°C. Remove from heat, spread onto sil-pat and let cool. Once cooled, blend in thermomix to obtain a white powder. Spread a thin layer of caramel powder on a sil-pat. Bake at180°Cuntil the caramel liquefies. Cool then cut into strips.
Preparation of vegetables powdered with sugar:
Wash, peel, and julienne vegetables. Blanch then cool rapidly. Grate peels of lemon and lime. Make a syrup with the rum, sugar, water and lemon juice. Once the syrup has cooled, add it to the vegetables and citrus zests and freeze.
To serve:
Separate the terrine in 2 parts. Put one part of this terrine on a mould and add a layer of butter.
Cut the quince into very thin strips. Take the terrine from the mould and put strips of quince on the butter. Add on the top of the second part of the terrine and turn out. Add the strips of caramel and caramelize with a butane torch. Serve with a chocolate vinaigrette.

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