Name: Foie Gras Pot-au-Feu
Yield: For four people
Cuisine: French
Ingredients: 8 tablespoons port; coarse salt and freshly-ground pepper; 1 fresh duck liver weighing 600 g (1 lb 5 oz) or 600 g (1 lb 5 oz) calves’ liver in a piece; 8 tablespoons madeira; 1 large onion, unpeeled; 16 miniature turnips Made from 200 g (7 oz) each of normal-sized vegetables peeled and ‘turned’ into miniature vegetables; 16 miniature carrots Made from 200 g (7 oz) each of normal-sized vegetables peeled and ‘turned’ into miniature vegetables; 16 miniature cucumbers Made from 200 g (7 oz) each of normal-sized vegetables peeled and ‘turned’ into miniature vegetables; 24 asparagus spears, fresh or tinned; 4 small leeks; 8 tiny onions; 1.5 litres (2½ pints) stock made from 3 chicken stock cubes and 1.5 litres (2½ pints) water; 200 ml (⅓ pint) Butter Sauce with Truffles or 200 ml ⅓ pint) Fresh Tomato Sauce; 120 g (4¼ oz) noodles (tagliatelle); 4 waxy potatoes; 8 tender cabbage leaves; 1.5 litres (2½ pints) water and 20 g (¾ oz) coarse salt

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pot-au-feu de foie gras ‘Sumptuous rusticity’

Ingredients

Main ingredients

1 large onion, unpeeled
1.5 litres (2½ pints) stock made from

Method

Cooking the vegetables

Cut the large unpeeled onion in two, cross-ways, and put the two halves to toast to a golden colour and caramelise under a hot grill, cut side up.
In a large saucepan, boil up the 1.5 litres (