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Thai Style Pot-au-feu with Foie Gras Recipe
Thai Style Pot-au-feu with Foie Gras
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 min. + time making the broth
Cooking time: Few minutes
Difficulty: Easy
Ingredients for 6 servings
- 1 liter (4 cups) full-flavored beef consommé (made with cardamom, cloves, pepper and juniper)

- 1 carrot
- 1 stalk of celery
- White part of 1 large leek, thinly julienned
- 60 g (2 oz.) shiitake mushrooms, finely chopped and sautéed
- 500 g (18 oz.) duck Foie gras or goose liver, cut into slices about 80 g (3 oz.) each
- Fleur de sel from Guérande
- 18 fresh cilantro leaves
- A little chopped chives
- 5 g (1 tsp.) julienned ginger, blanched in boiling water
- Olive oil to finish
  1. Lightly sauté the leek, celery and carrot.
  2. Lay the shiitake mushrooms in the bottom of 6 deep plates. Add the three julienned vegetables.
  3. Gently poach the escalopes of foie gras in 500 ml (2 c.) of simmering beef broth, then place them over the julienned vegetables.
  4. Season with the fleur de sel and cover with hot broth.
  5. Add 3 cilantro leaves, some chives and ginger. Drizzle with olive oil.
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