A luxurious Michelin-inspired course featuring perfectly cooked heritage Berkshire pork, silky foie gras torchon, earthy black truffle jus, and dramatic charred baby leeks.
4 plates
Ingredients:
- 4 � 180g (6 oz) – Center-cut Berkshire pork loin medallions
- 4 – Fresh rosemary sprigs
- 4 – Garlic cloves (lightly crushed)
- 50g + extra for finishing – Unsalted butter
- Foie gras torchon (see sub-recipe (200g grade-A lobe))
- Black Truffle Jus (see sub-recipe)
- 8 – Baby leeks (cleaned)
- for shaving + 30g grated in jus – Fresh black truffles
- as needed – Microgreens and edible flowers (red-veined sorrel, chervil, violas)
- for charring – Neutral oil
- to season – Flaky sea salt and white pepper
Speciality Items:
- Sous-vide immersion circulator Need it? Click here to start cooking
- Chamber vacuum sealer Need it? Click here to start cooking
- Professional kitchen blowtorch Need it? Click here to start cooking
- Ring Molds Need it? Click here to start cooking
- Offset Spatulas Need it? Click here to start cooking
- Black Truffles Need it? Click here to start cooking
- Fine chinois strainer Need it? Click here to start cooking
- Microplane for truffle Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Elegant red fruit and earthiness complement the pork and truffle.
Velvety texture and subtle oak balance the rich foie gras and jus.
Steps:
- Prepare the Foie Gras Torchon and Black Truffle Jus
- Prepare the Charred Baby Leeks
- Season each pork medallion with flaky sea salt and white pepper. Place in individual vacuum bags with rosemary, crushed garlic, and a knob of butter.
- Seal bags using chamber vacuum sealer at full vacuum.
- Cook in sous-vide bath at exactly 58�C (136�F) for 90 minutes.
- Remove pork from bags, pat extremely dry. Scrape off garlic and herbs.
- Heat a cast-iron skillet until screaming hot. Sear pork 30 seconds per side, then finish crust evenly with professional blowtorch.
- Rest pork 2 minutes on a rack. Reheat torchon slices and jus gently.
- Warm baby leeks briefly if needed.
- Plating Layer 1: Place a ring mold in center of warm plate. Set seared pork medallion inside and remove mold.
- Plating Layer 2: Lay one slice of foie gras torchon beside the pork. Paint black truffle jus in elegant swooshes with offset spatula.
- Plating Layer 3: Stand two charred baby leeks vertically. Shave fresh black truffle over the plate. Finish with strategic microgreens and edible flowers.
Foie Gras Torchon
Ingredients:
- 200g – Grade-A foie gras lobe
- 10g – Armagnac or Cognac
- to taste – Salt, white pepper, quatre-�pices
Steps:
- Season foie gras with salt, white pepper, quatre-�pices, and Armagnac.
- Roll tightly in cheesecloth to form a cylinder and vacuum-seal.
- Poach in 55�C water bath for 20 minutes, then shock in ice water.
- Refrigerate overnight. Slice into 1 cm rounds with a hot knife before plating.
Black Truffle Jus
Ingredients:
- 300ml – Rich veal or pork stock
- 50g (30g grated + for shaving) – Fresh black truffles
- 100ml – Vintage Port wine
- 1 – Shallot (finely minced)
- 20g – Cold butter
Steps:
- Reduce Port with minced shallot until syrupy.
- Add stock and simmer until reduced by half.
- Grate in 30g fresh black truffle and infuse 5 minutes.
- Pass through fine chinois. Mount with cold butter off heat for glossy finish.
Charred Baby Leeks
Ingredients:
- 8 – Baby leeks
- as needed – Neutral oil
- to season – Salt
Steps:
- Blanch leeks in salted boiling water for 60 seconds, then shock in ice water and pat dry.
- Brush lightly with neutral oil and season.
- Char evenly with professional kitchen blowtorch (30�45 seconds per side) until blackened in spots but vibrant inside.
More Info
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