Pasta with Foie Gras and Truffles

• 4 ounces prepared foie gras: canned mousse or torchon
• 1/2 cup dry red wine
• 1/2 tablespoon unsalted butter or duck fat
• 2 tablespoons minced shallots
• 1/2 cup chicken stock
• Salt and ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 ounce, or more, tinned black truffle, sliced thin, juice reserved
• 4 ounces pappardelle

1. Reserve 1 ounce of the foie gras and slice it in half.
2. Dice the rest and place in a bowl.
3. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth.
4. Set aside.
5. Heat fat in a 12-inch skillet.
6. Add shallots and saute on medium until soft and barely tinged with brown.
7. Add stock and cook until stock is reduced by half.
8. Remove from heat.
9. Stir in foie gras mixture.
10. Heat gently for a couple of minutes, not more than a very low simmer.
11. Season with salt and pepper.
12. Add thyme and truffle juice.
13. Remove from heat and cover to keep warm.
14. Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes.
15. Drain well.
16. Transfer pasta to skillet.
17. Place over low heat.
18. Add truffles.
19. Using tongs, turn pasta to reheat and coat with sauce.
20. Check seasoning.
21. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

gras, red wine, unsalted butter, shallots, chicken stock, salt, thyme, black truffle

Taken from cooking.nytimes.com/recipes/1014534 (may not work)