Duck foie gras with stuffed artichokes recipe | Taste of France®
Michelin-starred chef Julien Poisot, of Château de Mercuès, shares his deluxe recipe for Duck foie gras with stuffed artichokes.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Chef's knife
- Cutting board
- Refrigerator
- Skillet
- Saucepan
- Oven
- Blender
- Fine-mesh sieve
- Measuring spoon
- Plate
Ingredients
- 1 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 (French gentian liqueur)
- 1/2 soup spoon duck fat
- Flower and leaves
- Beetroot shoots
- Sorrel shoots
- Cress shoots
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