46 Foie Gras or Chicken Livers in a Green Waistcoat

Name: Foie Gras or Chicken Livers in a Green Waistcoat
Yield: For four people
Cuisine: French
Ingredients: 25 g (1 oz) butter; 50 g (1¾ oz) butter; 3 tablespoons port; 1½ tablespoons truffle juice (optional); 150 ml (¼ pint) stock made with ¼ chicken stock cube dissolved in 150 ml (¼ pint) water; 12 handsome lettuce leaves, washed; salt and freshly-ground pepper; 200 g (7 oz) very fine French beans cut in 4 cm (1¾ inch) lengths; 200 g (7 oz) – about 16 – very young leeks, white parts only cut in 4 cm (1¾ inch) lengths; 1 litre (1¾ pints) water and 2 teaspoons coarse salt; 1 fresh duck liver weighing 600 g (1 lb 5 oz) or chicken livers

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Foie gras en habit vert aux blancs de poireaux ‘Rosy foie gras in a lettuce wrapping’

Ingredients

Main ingredients

1 fresh duck liver weighing 600 g (1 lb 5 oz

Europe
France
Starter
Gluten-free
Mediterranean

Method

A day in advance

Preparing the foie gras

If using foie gras, scrape away all green traces of the gall bladder from the liver, using a small knife. Bring the litre (1¾ pints) of salted water to the boil in a saucepan and p