Truffle, bacon, and foie gras make up a holy trinity in this scandalously luxurious gourmet healthy dinner recipe. Puff pastry is stuffed with black and white truffle, smoked pork, and foie gras then baked in the oven until golden. Truffle sauce is made with port wine, pigskin, bordelaise sauce, fond blanc, and black truffles and poured over the truffle pastry. You need puff pastry prepared ahead of time to make this recipe. Flaky, buttery, rich, and airy, puff pastry crumbles in the mouth when you bite into it. Inside, the palate is sent to rapture with the earthy taste of the truffles, the smoky and deliciously salty bacon, and the lavishly exquisite foie gras healthy recipes.
To make puff pastry, you need to create layers and layers of butter and dough, which is done by turning and folding the two ingredients together. Unlike regular pastry dough, you don’t incorporate and mash the butter and dough together. It is important for the butter to remain solid and should not melt into the dough. When making puff pastry it is essential to work as quickly as possible on a cold surface and area, while remaining gentle in handling the ingredients. Puff pastry, therefore, is not for the novice cook. It requires some practice before it can be perfected. The pastry should be evenly layered and rolled to the same thickness so that the edges end up even and straight. When baked, the pastry expands and forms large air pockets inside making it taste and feel heavenly. You can also buy puff pastry ready to roll and bake in the pastry shop or grocery.
Truffle sauce: 3 1/2 oz. shallots, olive oil, 1.4 oz. smoked pork breast pigskin, 1 cup Port wine, 1 pint sauce bordelaise sauce, 1 cup fond blanc (chicken breast fond, 1.8 oz. black truffles
Truffle Preparation: 0.88 lbs. puff pastry, 0.88 oz. black truffles, 10 white truffles, about 1 oz. each, 1/4 lb. smoked pork breast), 3 1/2 oz. foie gras, Guerande salt; pepper
Truffle sauce: Mince the shallots. Sweat in olive oil. Add the pigskin and moisten with port wine. Reduce until dry. Moisten with the bordelaise, then with the fond blanc. Allow to reduce until obtaining desired thickness. Grate black truffles directly into the mixture and season. Truffle pastry: Spread dough to about 1/3 inch in thickness. Cut 10 round circles, each with about 4 2/3 inch in diameter. Grate black truffle into the center of each disc. Place a white, 1 oz. truffle on top. Lay a thin slice of smoked pork breast around it. Place 0.35 oz. of foie gras on the truffle. Season with coarse salt and pepper. Fold the edges of the dough over the truffle and close it, forming a round dough ball. Turn the ball so the fold is at the bottom. Brush the surface with egg yolk. Allow to rest for 1 hour in a cold place on sulfuric paper. Cook the truffles in their crust in a 428 degrees F. oven for about 10 minutes. Pour the truffle sauce over the serving dish. Serve the remaining sauce in a gravy bowl.
You also need bordelaise sauce, which is an ingredient for making the truffle sauce in this recipe. Bordelaise is a rich and flavorful sauce made with butter, shallots, bone marrow, demi-glace, and dry red wine. It is named after Bordeaux, a region of France, which is famous for its wine.