Duck with Foie Gras and Artichokes

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Preparation info

  • Makes

    6

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

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

Ingredients

Method