How to Make Truffle With Bacon

One of the good healthy meals: Truffle, bacon, and foie gras make up a holy trinity in this scandalously luxurious gourmet healthy food. Puff pastry is stuffed with black and white truffle, smoked pork, and foie gras then baked in the oven until golden. Truffle sauce is made with port wine, pigskin, bordelaise sauce, fond blanc, and black truffles and poured over the truffle pastry.

Ingredients:

Truffle sauce:

3 1/2 oz. shallots

olive oil

1.4 oz. smoked pork breast pigskin

1 cup Port wine

1 pint sauce bordelaise sauce

1 cup fond blanc (chicken breast fond, 1.8 oz. black truffles

Truffle Preparation:

0.88 lbs. puff pastry

0.88 oz. black truffles

10 white truffles

about 1 oz. each

1/4 lb. smoked pork breast)

3 1/2 oz. foie gras

Guerande salt; pepper

Directions:

1. Truffle sauce: Mince the shallots. Sweat in olive oil. Add the pigskin and moisten with port wine. Reduce until dry. Moisten with the bordelaise, then with the fond blanc. Allow to reduce until obtaining desired thickness. Grate black truffles directly into the mixture and season. 

2. Truffle pastry: Spread dough to about 1/3 inch in thickness. Cut 10 round circles, each with about 4 2/3 inch in diameter. Grate black truffle into the center of each disc. Place a white, 1 oz. truffle on top. Lay a thin slice of smoked pork breast around it. Place 0.35 oz. of foie gras on the truffle. Season with coarse salt and pepper. 

3. Fold the edges of the dough over the truffle and close it, forming a round dough ball. Turn the ball so the fold is at the bottom. Brush the surface with egg yolk. Allow to rest for 1 hour in a cold place on sulfuric paper. 

4. Cook the truffles in their crust in a 428 degrees F. oven for about 10 minutes. Pour the truffle sauce over the serving dish. Serve the remaining sauce in a gravy bowl.