Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

FOIE GRAS

1 lobe of duck foie gras, 1 l Madeira, 10 tubes of macaroni

CHICKEN STUFFING

200 g chicken breast, 10 cl pouring cream, 1 egg white, 2 cl de chicken stock, 4 cl truffle juice, 5 g truffles

PERIGUEUX SAUCE

20 cl port, 20 cl beef stock, 25 g truffles

FINAL STEPS AND PRESENTATION

40 g truffles

FOIE GRAS

Poach the foie gras in previously heated and flambéd Madeira. Bring to the boil then turn off the heat, cover the pan with a lid, and leave it to cook for 10 minutes. When the foie gras is cooked, lift it out and leave it to drain on a cloth. Set aside in the fridge. Cook the whole macaroni tubes in salted water. Drain, and place them side by side on a tray so that they stick together when cool. Chill in the fridge.

CHICKEN STUFFING

Blend the chicken breasts and cream together, and then add the egg white. Pass through a fine sieve to obtain a smooth mixture. Incorporate the chicken stock and truffle juice, as well as the chopped truffle. Mix well and season.

PERIGUEUX SAUCE

Heat the port and reduce by half. Add the beef stock and chopped truffle. Keep the sauce warm in a bain-marie.

FINAL STEPS AND PRESENTATION

In a 6 x 3 cm rectangular mould, place the macaroni tubes upright and fill with small cylinders of truffle cut with a pastry cutter. Place a slice of foie gras in the middle. Fill up each macaroni tube with the chicken stuffing. Repeat this for the other 3 timbales. Cook the timbales in a steam oven for 3 minutes at 85 °C. Leave to stand a few minutes before taking them out of the moulds. Place 1 timbale in the middle of each plate and dribble the Périgueux sauce around each one.