Thai Style Pot-au-feu with Foie Gras, a recipe from Jacques and Laurent Pourcel on the Worldwide Gou
Thai Style Pot-au-feu with Foie Gras, a recipe from Jacques and Laurent Pourcel on the Worldwide Gourmet
Keywords
- Thai Style Pot-au-feu with Foie Gras
- a recipe from Jacques and Laurent Pourcel on the Worldwide Gourmet
Ingredients
- - 1 liter (4 cups) full-flavored beef consommé (made with cardamom, cloves, pepper and juniper)
- - 1 carrot
- - 1 stalk of celery
- - White part of 1 large leek, thinly julienned
- - 60 g (2 oz.) shiitake mushrooms, finely chopped and sautéed
- - 500 g (18 oz.) duck Foie gras or goose liver, cut into slices about 80 g (3 oz.) each
- - Fleur de sel from Guérande
- - 18 fresh cilantro leaves
- - A little chopped chives
- - 5 g (1 tsp.) julienned ginger, blanched in boiling water
- - Olive oil to finish
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