Name: Duck with Foie Gras and Artichokes
Yield: Makes 6 main-course servings
Ingredients: Salt and pepper; 6 slices terrine of foie gras (about 2 ounces each), or 6 slices of raw liver (about 3 ounces each); 6 large artichokes, trimmed, cooked, and chokes removed (see “Turning” and Cooking Artichokes); 1½ cups concentrated duck broth, 6 tablespoons homemade duck glaze, or 3 tablespoons commercial glaze; 2 teaspoons sherry vinegar or red wine vinegar, or more to taste; 6 Pekin (Long Island) duck breasts (about 2½ pounds total); 3 tablespoons cold unsalted butter; ½ cup Madeira or port; 1 tablespoon finely chopped parsley

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

It’s not surprising that foie gras, the liver of specially fattened ducks and geese, is a delicious match for sautéed duck breasts. Foie gras is sold in several forms: the whole, raw, and enormous (about 1½ pounds) liver; the cooked and puréed liver called mousse; and the whole liver baked in a terrine mold, labeled “terrine of foie gras” with the words “bloc” or “entier” to distinguish it from the mousse. Most cooks who serve hot foie gras opt for cooking the whole livers. I