- Reserve 1 ounce of the Mousse de Canard au Foie Gras. dice the rest and place it in a bowl. Gradually add wine and use a small whisk to blend the mousse and wine together until smooth. Set aside. Heat the butter in a skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
- Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
- Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Divide into two soup plates and serve with a piece of Mousse de Canard au Foie Gras on top.
Credit: Cooking NY Times and Florence Fabricant