Pavé de Foie Gras Lucullus

Ingredients

Equipment Needed

• •One-quart (1 L) straight-sided square mold, about 4 1/2 inches (11.5 cm) across
• •Small saucepan
• •Fine-mesh sieve
• •Small offset spatula
• •Shallow rimmed tray and flat serving platter
• •Thin slicing knife

Instructions

1. 1

   Chill mold and platter

   Clear a level refrigerator shelf. Chill a straight-sided one-quart (1 L) square mold, roughly 4 1/2 inches (11.5 cm) across, along with the flat platter on which you will serve the pavé. Keep the foie gras cold until you cut it; warmth softens its fat, and soft foie gras smears instead of making clean layers.

2. 2

   Make clear aspic

   Sprinkle the gelatin evenly over the cold water and leave it for 5 minutes, until every grain is swollen. Heat half the chicken stock to a bare simmer, remove it from the heat, and whisk in the bloomed gelatin until completely clear. Stir in the remaining cold stock, then strain through a fine sieve. Chill a spoonful for 5 minutes and taste it cold; add only enough salt to give it a quiet savor, because the foie gras and truffle must lead. Let the remaining aspic cool until barely fluid. If it sets in the bowl while the layers chill, stand the bowl in warm water and stir gently until it flows again. Ça se rattrape. Never pour it hot over the foie gras.

3. 3

   Prepare foie gras

   Cut 200 g of the chilled foie gras into neat collops, small slices about 1/4 inch (6 mm) thick, and return them to the refrigerator. Cut the remaining 300 g into pieces and press them through a fine-mesh sieve with a firm spatula to make a perfectly smooth purée. Fold in 1/4 cup (60 ml / 60 g) of the barely fluid aspic, a spoonful at a time, until the purée spreads softly but still holds its shape. If it becomes oily, it has grown too warm; set the bowl over ice and fold slowly until it thickens and comes back together.

4. 4

   Set aspic base

   Pour enough aspic into the chilled mold to make a coat exactly 1/2 inch (1.25 cm) deep. Refrigerate for 25 to 35 minutes, until firm enough to support the truffle but still faintly tacky. Arrange several truffle slices flat against the jelly, remembering that this will become the visible top when the pavé is turned out.

5. 5

   Spread first purée

   Spoon small mounds of foie-gras purée over the truffles so you do not drag them out of place, then join the mounds gently with a small offset spatula. Build an even layer 2/3 inch (1.7 cm) thick, pressing it into the corners without trapping air. Refrigerate until the surface is firm and does not yield under a light fingertip, about 35 to 45 minutes. This setting is the step that decides the dish; if the surface moves, wait.

   Keep the mold level every time it returns to the refrigerator. A folded kitchen towel under one side is enough to turn straight layers into a slope.
6. 6

   Add collops and truffle

   Lay half the chilled foie-gras collops over the set purée, leaving narrow channels for the aspic, and place truffle slices between them. Spoon over just enough cool, fluid aspic to anchor everything, then chill for 10 minutes. Once the collops no longer move, add enough aspic to cover them completely and refrigerate until set. If the collops begin to float, stop pouring and set that thin anchoring coat first; the second pour will then stay exactly where it belongs.

7. 7

   Repeat the layers

   Spread the remaining foie-gras purée in an even layer and chill it until firm. Arrange the remaining collops and truffle slices over it, cover them with cool aspic, and let that layer set. Finish by filling the mold to the rim with a final layer of aspic. If the aspic thickens before a pour, warm it only until fluid; hot jelly will soften the layer beneath and blur the lines.

8. 8

   Chill until firm

   Refrigerate the completed pavé uncovered until the top is set, then cover it without touching the surface. Chill for at least 4 hours, preferably overnight. This final rest binds the layers into one clean, sliceable block. Do not freeze it; frozen aspic releases water as it thaws and loses its clarity.

9. 9

   Unmold over ice

   Pack the crushed ice into a shallow rimmed tray and nest the chilled serving platter securely over it. Dip only the sides and base of the mold in warm water for 5 to 8 seconds, dry the outside, and invert it onto the platter. If the pavé resists, wrap the mold briefly in a warm towel rather than submerging it longer. Should an edge soften, return the unmolded pavé to the refrigerator for 10 minutes. Cut with a thin knife dipped in hot water and wiped completely dry between slices, then serve at once. À table!

Chef Tips

• •Buy foie gras entier, a cooked whole foie gras terrine, rather than mousse. Mousse is aerated and too soft to provide both a dense purée and clean collops; the square may set, but the book's contrast of textures will be gone.
• •The stock must be clear and quietly savory. A cloudy bone broth hides the layers, while a heavily salted commercial stock overwhelms the foie gras once concentrated inside firm aspic.
• •Fresh black truffle is magnificent when the season offers it, but a good whole preserved truffle is the classical pantry's honest answer. Drain and dry it before slicing. Truffle oil cannot replace the dark slices or their restrained perfume.
• •Serve modest slices despite the four-serving scale. Foie gras is generous food, and the pleasure lies in the contrast between dense collop, smooth purée, cool aspic, and truffle, not in exhausting the palate.
• •A small glass of Sauternes suits the richness, while brut Champagne gives a drier, sharper counterpoint. Serve either well chilled.

Advance Preparation

• •The aspic can be made up to 2 days ahead and kept covered in the refrigerator. Rewarm it gently over warm water until barely fluid before assembling the pavé.
• •Assemble the entire pavé the day before the celebration. Its layers firm more completely overnight, and the flavors settle without losing their definition.
• •Keep the finished pavé refrigerated and use it within 2 days. Do not freeze it, and do not leave it away from refrigeration for more than 30 minutes.
• •Crush the serving ice and arrange the platter shortly before unmolding so the presentation remains dry, cold, and stable.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)