Cabbage stuffed with duck Foie Gras and truffles
- 1 whole, raw Foie Gras, veins removed
- 1 savoy cabbage
- A few slivers of truffle
- Fleur de sel salt
- Freshly-milled black pepper
Remove and wash 10 cabbage leaves.
Cut out the hard central stalks with a small knife.
Plunge the leaves into a saucepan of salted boiling water for 3 minutes to soften them, then remove.
Season the Foie Gras with salt and pepper.
Sprinkle with a few slivers of truffle then wrap in the cabbage leaves.
Cook the parcel for 5-7 minutes in a steamer.
Serve immediately with sautéed small new potatoes or dauphinois potatoes and some lightly toasted slices of good quality rustic bread.