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Foie Gras Truffle Perogies
Serves 4
Ingredients
Perogie Dough
½ cup (125 mL) water
2 cups (500 mL) all purpose flour
salt and pepper
1 egg
Filling
8 oz (250 g) fresh goose
liver or paté
4 oz (125 g) truffle tartufo
(truffle paste)
1 egg
salt and pepper
Garnish
1 tbsp (15 mL) olive oil
4 oz (125 g) clarified butter
6 oz (170 g) fresh chanterelles
8 oz (250 g) baby spinach
2 oz (55 g) shallots
2 oz (55 g) garlic
4 tbsp (60 mL) white wine
1 oz (30 g) fresh herbs
1 oz (30 g) micro greens
Pumpkin Purée
1-12 oz (375 g) pumpkin or
butternut squash
1 cup (240 mL) chicken stock
4 tbsp (50 mL) cream
1 oz (30 g) ginger
4 tbsp (50 mL) white wine
salt and pepper
Icewine Gelée
1 cup (250 mL)
Cabernet Franc Icewine
4 leaves of leaf gelatin
sea salt
Method
Perogie Dough - Mix flour, water, egg, salt, and pepper and knead together to form a
ball; the texture will separate from the bowl. Knead again for 5 minutes until dough is
smooth. Set aside with a damp cloth over top bowl.
Filling - Cut goose liver into small ½-inch cubes (16 pieces). Pan sear in hot pan for 2
seconds on each side. Top with truffle paste on each cube and set aside in freezer. Hand
whip egg to make egg wash. Roll perogie dough into thin 2-inch circles, fill with goose
liver, and flip over as an envelope. Seal the outside with egg wash.
Pumpkin Purée - Peel one fresh pumpkin or butternut squash, remove seeds and, cut
into small pieces. Sauté with fresh, peeled ground ginger in a little oil, and add white
wine. Add chicken stock and simmer until pumpkin is soft. Purée and add cream.
Season with salt and pepper.
Icewine Gelée - Heat icewine. Dissolve gelatin leaves in hot water and add to hot
icewine. Pour onto baking tray and let set in fridge. Once set, cut into small fine dices.
Presentation
Ladle pumpkin purée, decoratively, along the plate. Sauté perogies in olive oil and clarified
butter until perogies are golden brown. Sauté spinach and chanterelles with shallots,
white wine, and herbs. Season with salt and pepper, lay on top of pumpkin purée,
then place perogies on top and sprinkle with diced icewine gelée and sea salt. Garnish
with a sprinkle of micro greens.
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