Julien Poisot’s Bouyssou Farm Duck Foie Gras
In this recipe by Chef of Michelin-starred Le Duèze at Château de Mercuès in France, delectable pan-fried Bouyssou Farm duck foie gras is served alongside artichokes stuffed with confit duck legs...
Keywords
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Fine-mesh sieve
- Dutch oven
- Cast iron skillet
- Saucepan
- Colander
- Paring knife
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- 1 lobe of quality duck foie gras
- 2 Maco artichokes
- 2 duck legs
- 1 carrot
- 1 onion
- garlic, thyme, and bay leaf
- 25cl white wine
- 25cl duck cooking liquor
- 50cl chicken stock
- 15cl avèze
- 1/2 soup spoon duck fat
- micro flowers and leaves
- beetroot shoots
- sorrel shoots
- cress shoots
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