Burgundian Duck Foie Gras

Name: Burgundian Duck Foie Gras (Foie gras de canard à la bourguignonne)
Yield: For eight people
Cuisine: French
Ingredients: 8 generous slices of duck foie gras, weighing 700 g (1⅔ lb) altogether; 100 g (3½ oz) butter; 200 g (7 oz) shallots, chopped; 500 g (1 lb 2 oz) lean beef, cut into cubes; 3 cloves of garlic, crushed; 1 veal bone; half a leek; 2 carrots; 1 tomato, coarsely chopped; 2 cloves; a sprig of thyme; 1 bay leaf; 1 litre (1¾ pints) strong, well-rounded red wine; 1 litre (1¾ pints) strong, well-rounded red wine; small glass of crème de cassis; 1 litre (1¾ pints) strong, well-flavoured jellied stock; 1 litre (1¾ pints) strong, well-flavoured jellied stock; salt, freshly ground pepper; salt, freshly ground pepper

Foie gras de canard à la bourguignonne

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

8 generous slices of duck foie gras, weighing 700 g (1⅔ lb) altogether

Europe
France
Starter
Gluten-free
Winter

Method

Preparing the jelly

Melt the butter in a large pan and put in all the flavourings for the jelly. Let them brown very lightly. Meanwhile, bring the wine to the boil and flame it, then pour it over the contents of the pan. Season with salt and pepper and add the cassis and the jellied stock.

Bring back to the boil and reduce very gently, skimmi