Foie gras poêlé with artichokes

Nowadays the “fatty liver” is increasingly produced at farms without force
feeding the geese.

Servings: 4 people

Author:

Prep Time
45 minutes

Cook Time
30 minutes

Total Time
1 hour, 15 minutes

Appetisers & Starters Meat & Poultry

French

foie gras artichokes

🧂 Ingredients

1 Prepare the artichoke barigoule following the recipe attached.
2 Prepare the artichoke cremeux following the recipe attached.
3 Season the duck foie gras slices on both sides with salt and freshly ground
pepper.
4 Heat a Teflon pan over high heat and sear the foie gras without the addition of
butter or oil.
5 Baste the foie gras with the rendered fat until the centre softens and you get a
deep brown colour on both sides.
6 Transfer the foie gras onto a paper towel and let it rest for a minute.
7 Make a line with the artichoke crémeux. Place the pan fried duck foie gras in
the centre of the plate.
8 Arrange the artichoke barigoule on one side of the foie gras.