Stéphane Reynaud

Foie Entier Poché aux P’tits Légumes

Whole Foie Gras Poached with Baby Vegetables

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whole fresh foie gras 1
  • Bouquet garni 1
  • Leeks 3
  • Onions

Method

  1. Slice and carefully wash the leeks, peel and chop the onions and celeriac.
  2. Bring 2 litres of salted water to the boil, add the leeks, onion, bouquet garni, celeriac and anise seeds.
  3. Cook for an hour, then remove the vegetables.
  4. Add the peeled carrots, the fennel cut into 6, finely sliced celery, the bulb spring onions to the stock. Cook for