Rice a Roni with foie gras and truffles

Prepare one box of Rice a Roni using a good, preferably French, butter. President will do nicely. Or substitute duck fat for a more intense flavor. Replace 1/2 cup of the water with white wine. When the liquid is absorbed add 2 Tbs of chopped cilantro. Season with a freshly ground pepper medley (McCormick’s is OK).

Score the top and bottom of a foie gras and quickly brown each side for no more than 25-30 seconds. Place the foie gras on a warmed plate and surround with a ring of the Rice a Roni. A ring mold can be used to good effect here. Place very thin slices of white truffle on the Rice a Roni. Drizzle with a good Balsamic vinegar. Enjoy.

Is this something you’ve actually done, or just an idea for mixing high brow and low brow food? If the former, how did it taste? If the latter, what made you think of the idea?