Black Truffle of Foie Gras

1. 1

   Simmer the star anise in the chicken broth for 10 minutes.

2. 2

   Remove the anise and add the gelatin and fresh pepper to the warm broth.

3. 3

   Add salt if needed.

4. 4

   Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.

5. 5

   Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated.

6. 6

   Chill until firm.

7. 7

   To serve: Chop the firm gelatin into small cubes and divide onto 4 plates.

8. 8

   Place a 'truffle' in the center of each plate, and garnish with dried celery leaves.

9. 9

   Serve with toasted sourdough bread.

* Per serving · 4 servings · Values may vary.

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