Warm Duck Foie Gras in Swiss Chard Greens

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

15 min
Ready in

35 min

Difficulty
Price

Recipe
Comments (0)

The foie gras' delicate flavor can be better appreciated when it is steamed. Its bitterness, combined with that of the Swiss chard and punctuated by a drizzle of sherry vinegar make this a nice light hors-d'oeuvre./ It is important to sweat the Swiss chard stalks for a long time before deglazing with vinegar and adding the veal jus, so as to bring out all their characteristic flavors. Don't forget to add the melted foie gras fat to the sauce, which will give it added depth.

Recipe's Ingredients

8 slices of duck foie gras or goose liver
8 large swiss chard leaves
chopped flat leaf parsley
fine salt and freshly ground pepper

fleur de sel, cracked pepper
40 ml sherry vinegar
100 ml brown veal stock

Recipe preparation steps
1

Remove the stalks from the Swiss chard leaves, blanch them well, refresh under cold water and drain;
2

Wrap the foie gras escalopes in the greens, season and set aside.
3

The stalks should be peeled, sliced, steamed and set aside.
4

Steam the escalopes for 6 to 8 minutes;
5

meanwhile, sauté the Swiss chard stalks in butter, deglaze with the vinegar, add the veal jus, parsley and foie gras fat.
6

Arrange the stalks with their jus on warmed plates and straddle two of the escalopes across the centre. Season with the "fleur de sel" and coarsely cracked pepper.
Ready !