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1
Preheat the oven to 400 degrees F. Season the foie gras with salt and pepper.
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2
Place the Foie Gras in a shallow dish and cover with 1/4 cup of the Madeira.
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3
Soak the truffle slices in the remaining 1/4 cup of Madeira.
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4
Marinate the foie gras and truffles for 10 minutes.
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5
Remove the foie gras and truffle slices, reserve the Madeira.
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6
In a saute pan, melt 8 tablespoons of butter.
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7
Add the potatoes to the melted butter and season with salt and pepper.
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8
Saute the potatoes for 3 to 4 minutes.
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9
Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every five minutes.
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10
Season the fillets with salt and pepper.
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11
In a large saute pan, heat 2 tablespoons of butter.
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12
When the butter has melted, add the fillets and sear for 3 to 4 minutes on each side.
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13
Remove from the pan.
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14
Place the canapes in the saute pan and arrange the fillets on top.
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15
Place the pan in the oven and roast for 6 to 8 minutes for medium rare.
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16
In a hot saute pan, sear the foie gras for 1 to 2 minutes on each side.
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17
Remove the foie gras and drain on a paper-lined plate.
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18
Dissolve the arrowroot in 2 tablespoons of the reserved Madeira to form a slurry and set aside.
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19
Add the reserved Madeira, truffles and veal stock to the foie gras fat.
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20
Bring the liquid up to boil and whisk in the slurry.
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21
Boil the liquid for a couple of minutes and then reduce to a simmer.
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22
Cook the sauce for 3 to 4 minutes.
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23
Season with salt and pepper.
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24
To serve, remove the fillets and potatoes from the oven.
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25
Place the fillets in the center of each plate.
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26
Arrange three potatoes around each fillet.
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27
Top each fillet with a piece of seared foie gras.
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28
Spoon the sauce over the top of the foie gras and garnish with parsley.
