Foie gras de canard chaud en salade
Happy spring my friend.
To serve 4:
1 onion
8 small violet artichokes
1/4 teaspoon Mustard
1 tablespoon butter
1/4 cup white wine
1 handful arugula
1 tablespoon vinegar
2 tablespoons peanut oil
S&P
Four 1/2 inch slices raw duck Foie gras, about 1 3/4 oz ea.
Flour for cooking the foie gras
_______________________________________
Preparations
Slice the onion, remove the outside leaves and stems from the artichokes and cook the artichokes covered, with the onion, butter, and white wine for about 20 minutes, or until they are tender. Add a bit of water if the wine evaporates. Chill until ready to assemble the salad.
Wash and dry the Arugula. Whisk together the mustard, vinegar, oil, and S&P.
Finishing and Presentation:
Cut each Artichoke into 8 sections, dress them with some of the vinaigrette, and arrange 16 sections on each salad plate in a star design. Dress the Arugula with the remaining vinaigrette, and then put a 1/4 of it in the center of the plates.
Heat a non stick frying pan over high heat. Season the slices of Foie gras, coat them lightly with flour, and cook them quickly, about 30 seconds on each side. Put a slice of foie gras in the middle of each plate, on top of the Arugula, and serve immediatly.
From "The Cuisine of Fredy Girardet"
Enjoy
CC:chef:
Happy spring my friend.
To serve 4:
1 onion
8 small violet artichokes
1/4 teaspoon Mustard
1 tablespoon butter
1/4 cup white wine
1 handful arugula
1 tablespoon vinegar
2 tablespoons peanut oil
S&P
Four 1/2 inch slices raw duck Foie gras, about 1 3/4 oz ea.
Flour for cooking the foie gras
_______________________________________
Preparations
Slice the onion, remove the outside leaves and stems from the artichokes and cook the artichokes covered, with the onion, butter, and white wine for about 20 minutes, or until they are tender. Add a bit of water if the wine evaporates. Chill until ready to assemble the salad.
Wash and dry the Arugula. Whisk together the mustard, vinegar, oil, and S&P.
Finishing and Presentation:
Cut each Artichoke into 8 sections, dress them with some of the vinaigrette, and arrange 16 sections on each salad plate in a star design. Dress the Arugula with the remaining vinaigrette, and then put a 1/4 of it in the center of the plates.
Heat a non stick frying pan over high heat. Season the slices of Foie gras, coat them lightly with flour, and cook them quickly, about 30 seconds on each side. Put a slice of foie gras in the middle of each plate, on top of the Arugula, and serve immediatly.
From "The Cuisine of Fredy Girardet"
Enjoy
CC:chef: