Foie gras de canard aux artichauts fondants
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recette

Duck Foie Gras with melt-in-the-mouth artichokes

  • Preparation 40 min
  • Cooking time 30 min

Ingredients

  • Artichokes

    • 4 medium artichokes 
    • 1 lemon 
    • 2 tbsp olive oil 
    • 200 ml (7 fl oz) white wine 
    • 200 ml (7 fl oz) water 
    • 1 clove of garlic 
    • 1 sprig of thyme 
    • Coriander seeds 
    • 1 bay leaf 
    • Fine salt and ground pepper 

  • Foie gras

    • 1 extra quality duck foie gras, around 500 g (1.1 lbs) 
    • 9 g (2.5 tsp) fine salt 
    • 1 g (a few pinches) of ground pepper or chilli pepper 

1/ Trim the raw artichokes, leaving only the hearts. Remove all the hairs. Boil the water with the white wine, lemon juice, olive oil, garlic, thyme, bay leaf, coriander, salt and pepper. Add the artichoke hearts and cook for 25-30 mins. Let them cool, drain and wipe dry. 

2/ Pre-heat the oven to 160°C (325°F / Gas Mark 3) with the bain-marie. Delicately separate the 2 lobes and devein the foie gras. Cut the large lobe into 2 equal parts. Heat a frying pan, without any oil, on a high heat and brown the pieces of lobe for 1 second on each side, then remove. 

3/ Finely chop the artichoke hearts. Place one piece of foie gras lobe in the base of the terrine. Add a layer of chopped artichokes on top and add pepper. Repeat the operation, finishing with the small lobe. 

4/ The temperature of the bain-marie should be between 70°C and 80°C (158 - 176°F). Place the terrine inside the bain-marie, making sure that the water is at the right level on the terrine. Cook at 160°C (325°F / Gas Mark 3) without the lid on for 30 mins. The temperature inside the liver should be between 40°C and 50°C (104 - 122°F). When you take it out of the oven, place the press on top and press down well. Leave to cool for 1 hour, then refrigerate for 12 hours, with the press on top. 

5/ Remove the press and take out the fat, melting it in a pan. Pour over the surface of the foie gras. Place the lid on the terrine and let the foie gras marinate in the refrigerator before tasting.