Foie gras poêlé with artichokes
Nowadays the “fatty liver” is increasingly produced at farms without force feeding the geese.
EQUIPMENT (click pictures for details)
Ingredients
- 4 pcs duck foie gras slices 60 gr each
- 120 ml artichoke crémeux
- 500 gr artichoke barigoule
- Fresh herbs
Instructions
- Prepare the artichoke barigoule following the recipe attached.
- Prepare the artichoke cremeux following the recipe attached.
Prepare the foie gras
- Season the duck foie gras slices on both sides with salt and freshly ground pepper.
- Heat a Teflon pan over high heat and sear the foie gras without the addition of butter or oil.
- Baste the foie gras with the rendered fat until the centre softens and you get a deep brown colour on both sides.
- Transfer the foie gras onto a paper towel and let it rest for a minute.
Presentation of the dish
- Make a line with the artichoke crémeux. Place the pan fried duck foie gras in the centre of the plate.
- Arrange the artichoke barigoule on one side of the foie gras.
Notes
If you have a thick slice of duck foie gras you can score it with a criss cross pattern on top.
If your pan is hot enough you should have smoke when cooking the duck foie gras and rendering the fat.
Do not overcook the foie gras: if the foie gras begins to shrink significantly it means that it is overcooked.
Frozen or fresh duck foie gras slices are cooked in the same way.
If your pan is hot enough you should have smoke when cooking the duck foie gras and rendering the fat.
Do not overcook the foie gras: if the foie gras begins to shrink significantly it means that it is overcooked.
Frozen or fresh duck foie gras slices are cooked in the same way.
Nutrition for 1 portion
Calories: 129kcalCarbohydrates: 1gProtein: 1gFat: 1gCholesterol: 5mgSodium: 1mgVitamin A: 310IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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