Le Foie Gras de Canard Chaud aux Pommes

Hot duck liver with apples

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 fresh foie gras of duck salt, pepper
  • 150 ml (¼ pt) chicken sto


Check that the liver is clean and free from veins and gristle. Season it well and put to one side.

Prepare a mirepoix by dicing the peeled vegetables and pork and sweating them in the fat with the bouquet garni in a covered casserole. When they have softened add the stock and cook for 20 minutes.

Preheat the oven to