Pasta Foie Gras

[b]Pasta Foie Gras
Serves two

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

  1. Boil water for cooking the pasta. Add pasta and cook.

  2. When the pasta is almost cooked, start to sauté the foie gras in a very hot pan and when it starts loosing some of the fat, add the cepe mushrooms, sauté all together for one minute and season with salt and pepper.

  3. Deglaze the pan with demi-glace and reduce the liquid by half, add the butter, taste for seasoning.

  4. Drain the pasta, add to the sauce, and sprinkle chopped parsley

  5. Bring the sauce to a boil, to mix all the flavors and enjoy.

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