Potted Foie Gras and Vegetables | Saveur

Ingredients

• 3 large red bliss potatoes, peeled and sliced
• 1 leek, white part only, washed and sliced
• 1/2 small yellow onion, peeled and sliced
• 5 small carrots, peeled and sliced
• 3 small turnips, peeled and sliced
• 14 cups chicken stock
• 3 bay leaves
• 3 sprigs fresh thyme
• 1 tbsp. duck or goose fat
• Salt and freshly ground black pepper
• 1 lobe fresh duck foie gras (about 1/2 lb.)
• 1/2 cup flour
• 1 fresh black truffle, finely chopped (optional)
• 1/2 small head savoy cabbage, julienned