Foie gras with truffles

To cook this stunningly delicious dish, we take the duck liver, remove all the films and streaks.

Put all the ingredients in the baking dish, except for the truffle slices, mix thoroughly. We send it to the refrigerator for 1-2 hours so that the liver has time to marinate.

Bake the foie gras in the oven, preheated to 160 ° C, for 10 minutes. The consistency of the dish turns out to be quite liquid, so we drain the excess juice.

And now we are forming the future dish. The rectangular shape is lined with cling film above the edges of the sides. Spread half of the baked liver, place the chopped truffles on top, retreating from the edges by 2 cm. The resulting layer is covered with the rest of the liver.
Cover the top with cling film and thick paper, cut out in advance according to the size of the mold. We put it under pressure. For the press, I use beans, evenly distributing it on the cardboard. Cool for one hour.

Boil the previously drained juice over medium heat and filter. Let it cool, then pour on the foie gras. Cover again with cling film and put in the refrigerator for at least one hour.

Cut into thin slices and serve with herbs.

Bon appetit!