# Components:
→ Pasta
01 - 400 grams fresh tagliatelle or pappardelle
02 - Salt, for boiling water
→ Foie Gras and Garnish
03 - 200 grams foie gras, sliced into 1 cm thick medallions
04 - Freshly ground black pepper
05 - 1 tablespoon unsalted butter
06 - 2 tablespoons fresh chives, finely chopped
→ Port Wine Reduction
07 - 200 ml port wine
08 - 100 ml beef or veal stock
09 - 1 small shallot, finely minced
10 - 1 sprig fresh thyme
11 - 1 teaspoon sugar
12 - 1 tablespoon unsalted butter (cold, for finishing the sauce)
13 - Salt and pepper, to taste
# Directions:
01 - In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the minced shallot and sauté until translucent, approximately 2 minutes.
02 - Introduce the port wine, beef or veal stock, thyme sprig, and sugar to the saucepan. Bring the mixture to a boil, then reduce the heat and allow it to simmer until the sauce is reduced by half and has thickened, which should take about 10-12 minutes. Discard the thyme sprig. Emulsify the sauce by whisking in 1 tablespoon of cold unsalted butter for a glossy finish. Season with salt and pepper to your preference and keep warm.
03 - Bring a generous amount of salted water to a rolling boil in a large pot. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving a small amount of the pasta cooking water for later use.
04 - Season the foie gras medallions with salt and freshly ground black pepper. Heat a large, dry nonstick skillet over medium-high heat. Sear the foie gras for approximately 30 seconds per side, or until a golden-brown crust forms and it is just cooked through. Remove from the skillet and place on a paper towel-lined plate to drain.
05 - In the skillet used for the foie gras, gently toss the drained pasta with a small knob of unsalted butter. If the pasta seems dry, add a splash of the reserved pasta water to achieve a smooth consistency.
06 - Divide the dressed pasta among individual serving plates. Carefully arrange the seared foie gras medallions atop the pasta. Generously spoon the warm port wine reduction over the foie gras and pasta. Garnish with the finely chopped fresh chives. Serve immediately.
