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.
Recipe by Bethany Kehdy at