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Black Truffle Foie Gras with Pomegranate Molasses

26 December 2008

Black Truffle Foie Gras with Pomegranate Molasses


Foie gras (French for fat liver) reminds me of Christmas’ past and is one of my favorite things to have during the holiday season. It’s very rich, has a mild liver taste, wonderfully creamy, melts in your mouth with a soft texture like silk on your tongue!

So, I went intoΒ borough market to get some of the delicacies I required for my over the top 7-course Christmas Menu! This is my first attempt at making foie gras, so I asked the lovely French Delicatessen gentlemen for some advice and he suggested 30g of black truffles for 500g of Foie Gras lobe. I chose to pair it with the pomegranate, as it’s in season and my father has sent me a Β bottle of delicious pomegranate molasses, I wanted to make use of!

I found it extremely rewarding to make my own foie gras. It’s not difficult at all.

Black Truffle Foie Gras with Pomegranate Molasses

  • 500g foie gras lobe- at room temperature
  • 30g fresh black truffles
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Seeds of 1 pomegranate
  • 2 tablespoons pomegranate molasses- can be found in any Middle Eastern shop

  1. Clean the lobe by gently removing the main vein. To do this, it is best to separate the lobe into halves. The foie gras will melt in your hands and your grip may slip. Keep paper towels handy.
  2. Marinate over night: sprinkle with the salt, pepper and evenly grate the black truffle all over.
  3. Gently cut into small cubes.
  4. Remove ⅓ of the foie gras and place on the end of the cling film sheet nearest to you.
  5. Using the sheets of cling film-tightly roll and wrap into sausage shapes. Repeat for each sausage another 2 times, to ensure it is well wrapped.
  6. Twirl ends and then tie into a tight knot.
  7. Heat water to a constant temperature of 80c and poach for 6 minutes
  8. Let cool and sit in fridge overnight or a couple of days, till ready to serve!
  9. Serve the foie gras with some toasted brioche slices, pomegranate seeds and a drizzle of pomegranate molasses.


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16 thoughts on “Black Truffle Foie Gras with Pomegranate Molasses

  1. Hi Bethany,
    I’m really enjoying your blog! And this looks so decadantly delicious. I tried cooking with foie gras for the first time the other day (port and foie gras macarons), and although it came out looking rather wierd, nothing can really beat that creamy livery goodness.

  2. Hello Beth, I can hardly wait to try the recipe at home…looks over delicious!!!

    Its my 1st visit 2 ur website n I just loved it…specially the step by step photos of the recipe!

  3. This looks like sheer decadence on a plate. What very, VERY lucky dinner guests you had!! Pom mollasses is one of my favorites – I love the sharp tart/sweet/sour taste, and that would be a wonderful pairing with uber-rich foie gras.

  4. Manggy- Thank you πŸ™‚
    Foodrambler- Thank you πŸ™‚ Yes you are right the taste is unbeatable!
    Rosa- πŸ™‚
    Time in the kitchen- It is really worth making! You should give it a try if you can πŸ™‚
    Emily- Thanks for stopping by πŸ™‚
    Nora- Thanks for stopping by. Let me know how it turns out with you πŸ™‚
    Gaga- Wow indeed! I’ve over-indulged if ever you could and now my hips are now saying Wow too…
    Lancey- Thank you πŸ™‚
    Global Patriot- You’re right! It’s not fair! πŸ™‚
    Chris Bourne- Thanks babe πŸ™‚
    ChoosyBeggarTina- Yes it really is a wonderful pairing! Can’t wait to make it again next year! πŸ™‚

  5. This dish looks simply delicious and easy to prepare!

    If you’re really looking for a great source of delicious Italian truffles (all seasons and varieties), as well as truffle products (oil), then check out; you can even order online!

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