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.