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Warm Duck Foie Gras in Swiss Chard Greens Recipe
 
Recipe
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Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
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.

Ingredients
Ingredients for 4 servings
- 8 slices of duck Foie gras or goose liver, 30-40 g (about 1 - 1 1/2 oz.) each

- 40 ml (3 tbsp.) Sherry vinegar
- 8 large Swiss Chard leaves
- 100 ml (6 tbsp.) brown veal stock
- Chopped flat leaf parsley
- Fine salt and freshly ground pepper
- Fleur de sel, cracked pepper
Method
  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. The stalks should be peeled, sliced, steamed and set aside.
  3. Steam the escalopes for 6 to 8 minutes; meanwhile, sauté the Swiss chard stalks in butter, deglaze with the vinegar, add the veal jus, parsley and foie gras fat.
  4. Arrange the stalks with their jus on warmed plates and straddle two of the escalopes across the centre.
  5. Season with the "fleur de sel" and coarsely cracked pepper.
Sommelier
Our sommelier suggests a Pulichy Montrachet (red) 1992 Clos du Cailleret
 
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Warm Duck Foie Gras in Swiss Chard Greens
..........
An original recipe from Stéphane Raimbault,
of L'Oasis in La Napoule
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