47 Hot Duck Foie Gras or Calves’ Liver on a Bed of Corn and Pulses

Name: Hot Duck Foie Gras or Calves’ Liver on a Bed of Corn and Pulses
Yield: For four people
Cuisine: French
Ingredients: 1 litre (1¾ pints) water and 15 g (½ oz) salt; 1½ tablespoons arachide oil; 20 g (¾ oz) flour; salt and pepper; 1 fresh duck liver, weighing 600 g (1 lb 5 oz) or best calves’ liver or a very young lamb’s liver, in a piece weighing 600 g (1 lb 5 oz); 500 ml (scant pint) water; 1 lemon; 20 g (¾ oz) fresh or frozen peas; 8 handsome lettuce leaves; 20 g (¾ oz) fresh or frozen or tinned sweetcorn kernels; 20 g (¾ oz) extra small dried red haricot beans, soaked overnight; 2 tablespoons cold water; 40 g (1½ oz) butter; 2 tablespoons chopped shallot; 4 tablespoons sherry vinegar; 4 tablespoons walnut oil; 2 teaspoons of freshly-chopped parsley; 2 teaspoons freshly-chopped chervil

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Foie gras chaud de canard aux petites céréales ‘Fried crisp and made piquant with sharp vinegar’

Ingredients

Main ingredients

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

Europe
France
Starter
Mediterranean

Method

Cooking the sweetcorn, pulses and vegetables

Bring the litre (1¾ pints) salted water to the boil in a large saucepan and cook everything as follows; the sweetcorn, if fresh, for 20 minutes, the red beans for at least 10 minutes, the peas, if fr