Pot-Au-Feu Of Foie Gras Recipe
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 1 whole fresh Grade A duck foie gras, about 1 1/2 pounds
- Sea salt
- Freshly ground white pepper
- 6 medium creamer or Yukon Gold potatoes, peeled
- 4 stalks celery, trimmed
- 4 carrots, peeled
- 6 slender leeks, well rinsed and trimmed
- 2 medium white turnips, peeled
- 2 1/2 quarts degreased chicken stock, preferably homemade
- 1 cup red wine
- 4 1-inch-thick chunks peeled fresh ginger
- 1/2 cup black truffle juice (optional)
- 1 tablespoon minced chives
- Fleur de sel
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