Rocco DiSpirito Union Pacific, New York, NY

Foie Gras Cru with Papaya and Summer Truffle Marmalade

Yield: About 10 servings

Foie Gras Cru

• 1 lobe grade "B" foie gras, each about 4 pounds
• Water to cover foie gras
• 1 Tablespoon sea salt per quart of water
• 1 pinch sel rose per quart of water

Make a brine by combining the water and two salts. Separate the lobes of foie gras and place them in the brine. Let sit for 6 hours. Remove foie gras from brine and devein. Place foie gras in the marinade (recipe follows) and marinate overnight. Shape foie gras into desired shape. Refrigerate until hardened.

Marinade

• Cognac
• 1 teaspoon sugar
• 2 teaspoons Madeira
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground fennel
• 2 ground cloves
• White pepper to taste

Combine all ingredients.

Marmalade

• 1½ extremely ripe papayas
• 1/8 cup olive oil

Purée in a blender.

Summer Truffle Vinaigrette

• ¼ pound summer truffles
• 2 Tablespoons sherry vinegar
• 3 Tablespoons olive oil
• Salt to taste

In a mortar and pestle, grind truffles with salt and vinegar until a fine paste is formed. Transfer to a pan and gently heat until the liquid is near a simmer. Remove from heat. Allow to infuse for 15 minutes. Pour olive oil on top of the vinaigrette. Let sit overnight.

Slice foie gras and place slice on plate. Spoon a ring of papaya purée and a ring of summer truffle vinaigrette around the foie gras.