Belle de Boskoop apples with black truffles and Rougié duck foie gras

Ingredients for 4 servings    4 medium sized Belle de Boskoop apples 4 black truffles weighing 50 g 40 g butter 1 pinch of icing sugar Salt Freshly grated nutmeg 4 generous slices of Rougié duck foie gras   Peel the apples and remove the seeds using a corer.   Cut the apples and the […]