Foie gras chaud poêlé aux blancs de poireaux

Name: Foie gras chaud poêlé aux blancs de poireaux (Fried Duck’s Liver with Leeks in a Sherry Sauce)
Yield: Serves 4
Cuisine: France
Ingredients: 3½ fl oz (90 ml) chicken stock; 14 fl oz (400 ml) beef stock; Salt and freshly milled black pepper; Salt and freshly milled black pepper; 3½ fl oz (90 ml) oil; 7 fl oz (200 ml) sherry; 1 × 1 lb (500 g) duck’s liver; 2 large leeks; 3 oz (75 g) butter

Fried Duck’s Liver with Leeks in a Sherry Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Another recipe from the Vieux Logis in Trémolat, Périgord.

Ingredients

1 × 1 lb (500 g) duck’s liver
2 large leeks
3

Europe
France
Périgord
Dinner
Main course
Mediterranean
Gluten-free

Method

Cut the liver into eight equal slices. Place them on a board and remove all the vessels with a sharp knife, starting from the top and working through to the bottom of each slice.

Clean the leeks and cut each one into five julienne strips. Melt some of the butter in a saucepan and soften the leeks gently without letting them colour. Season to taste.

Season both sides of each slic