Aspic of foie gras with leeks and truffle

A Receip from JP Chevré
Total time: 2h.
Preparation: 1h 30min.
Cooking time: 30 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • Palmex whole duck foie gras : 400g / 14,11oz
  • 2 Leeks
  • Truffle peelings: 40g / 1,41oz
  • Aspic with truffle flavouring: 1 tin
  • Truffle vinegar (optional) or wine vinegar
  • Salt/pepper
  • Don't forget some items for the decoration
   
Preparation
 
  • Clean the leek, cut it in thin slices. Put it in boiling salted water. Boil 'Al Dente' (tender-crisp), cool and drain.

  • Dissolve the truffles jelly / aspic.

  • In a salad bowl, mix the sliced leek with some truffles peelings, little vinegar and a sufficient quantity of lukewarm jelly.

  • Put up as a cylinder form. Add the foie gras, recover with jelly and refrigerate.
   
Advise
  Depending on the volume of the tumblers, it is possible to serve those aspics as appetizer or starter. Each one will adopt its own presentation.