Sautéed Duck Foie Gras with Celeriac

Name: Sautéed Duck Foie Gras with Celeriac (Foie gras de canard sauté aux céleris boules)
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: For four people
Cuisine: French
Ingredients: 2½ tablespoons truffle juice, from the tin or the cooking liquid; 250 ml (scant half pint) demi-glace; 2½ tablespoons port; 40 g (1½ oz) butter; 500 g (1lb 2 oz) raw duck foie gras; 200 g (7 oz) celeriac; 30 g (1 oz) truffles; salt, freshly-ground pepper; salt, freshly-ground pepper

Foie gras de canard sauté aux céleris boules

Preparation info

For
four
people

Difficulty
Easy
Ready in
35 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

500 g (1lb 2 oz) raw duck foie gras
200 g (7

Europe
France
Starter
Gluten-free
Mediterranean

Method

Preparation and cooking

Prepare the foie gras a day in advance. First remove the nerves and sinews from between the lobes of the liver. Plunge into boiling salted water for one minute, remove the pan from the heat, leave the livers in the liquid and keep in a cool place overnight.
Separate the two lobes of the livers and ma