|
| |
Mietta's Photos | |
| |
|
Duck Liver With Artichoke And Olive
Ingredients1 fattened Duck Liver Salt And Pepper Diced Artichoke Bottoms Green and black Olives stoned Tomatoes Cream Chervil |
MethodTake one fattened duck liver, slice into medallions and season with salt and pepper; seal quickly in a hot pan (on both sides) for about 3 minutes to obtain a nice colour and a slight crust. Prepare a ragout of diced artichoke bottoms, green and black olives (stoned) and peeled and diced tomatoes, sweat in a little butter and then bind with cream and season with fresh chervil. Put the vegetable ragout into a gratin dish and place the freshly cooked medallions on top. Serve immediately. |