[b]Pasta Foie Gras
4 oz foie gras, diced
4 oz cepe/porcini mushrooms, sliced
8 oz rigatoni pasta
8 oz duck demi-glace
2 oz butter
2 tbsp parsley
S & P to taste
Boil water for cooking the pasta. Add pasta and cook.
When the pasta is almost cooked, start to sautÃ© the foie gras in a very hot pan and when it starts loosing some of the fat, add the cepe mushrooms, sautÃ© all together for one minute and season with salt and pepper.
Deglaze the pan with demi-glace and reduce the liquid by half, add the butter, taste for seasoning.
Drain the pasta, add to the sauce, and sprinkle chopped parsley
Bring the sauce to a boil, to mix all the flavors and enjoy.