Duck foie gras micuit poached in a traditional way

• For the cooking of the foie-gras.

For the ham stock:

• The ham stock is made like a white beef stock.
• After cooking the foie-gras reduce until it thickens and clarifies.
• Leave to cool to remove the fat.
• Keep in the refrigerator for several days.

Garnish:

• Bouquetiere of fresh vegetables.
• Fried artichoke: cut into thin fillets lengthwise and fry them.
• Beans: cook them English style and peel them.
• Toasted bread and butter.

Sauces:

• Reduced, clarified and solidified stock. Make cubes.
• Other sauces can be used to decorate, (orange, wine, etc.).
• Basic vinaigrette.

HOW TO SERVE

• Place the bouquetiere of vegetables and the beans on one side of the plate forming a pile. Dress and place 2 or 3 fried artichokes on top.
• Use a hot knife to cut 3 slices of ½ cm thick per portion.
• Decorate with the solidified gelatinous stock. .
• Serve with bread and butter.