Pot-Au-Feu Of Foie Gras Recipe

Ingredients

• 1 whole fresh Grade A duck foie gras, about 1 1/2 pounds
• Sea salt
• Freshly ground white pepper
• 6 medium creamer or Yukon Gold potatoes, peeled
• 4 stalks celery, trimmed
• 4 carrots, peeled
• 6 slender leeks, well rinsed and trimmed
• 2 medium white turnips, peeled
• 2 1/2 quarts degreased chicken stock, preferably homemade
• 1 cup red wine
• 4 1-inch-thick chunks peeled fresh ginger
• 1/2 cup black truffle juice (optional)
• 1 tablespoon minced chives
• Fleur de sel