Warm Duck Foie Gras in Swiss Chard Greens, a recipe from Stéphane Raimbault on the Worldwide Gourmet
Warm Duck Foie Gras in Swiss Chard Greens, a recipe from Stéphane Raimbault on the Worldwide Gourmet
Ingredients
- - 8 slices of duck Foie gras or goose liver, 30-40 g (about 1 - 1 1/2 oz.) each
- - 40 ml (3 tbsp.) Sherry vinegar
- - 8 large Swiss Chard leaves
- - 100 ml (6 tbsp.) brown veal stock
- - Chopped flat leaf parsley
- - Fine salt and freshly ground pepper
- - Fleur de sel, cracked pepper
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