Braised Duck Foie Gras with Vegetables in the Manner of Old Périgord

Le Foie Gras Chaud Préparé Suivante la Vielle Périgord

Preparation info
  • Serves

    6 to 8

    as a Main course
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

A whole foie gras, perfectly cooked until soft and smooth, nestled in a shallow serving dish, accompanied by braised cabbage and a chunky sauce of chopped carrots, leeks, and onions, can be an understated but elegant choice for a dinner menu. Slice the liver at the table and accompany it with mashed potatoes.

Danielle Delpeuch, an expert and former private chef for President Mitterand, gave me this recipe. She told me how, when her grandfather made a four-hour round