Ingredients

Preparation

1. In a bowl, gently mix the heavy cream and cognac; refrigerate. Five minutes before serving, place in the freezer.

2. Cut the foie gras into small cubes.

3. Cut the artichoke hearts into cubes of the same size.

4. Slice the duck breast into thin strips.

5. Rinse, dry, and chop the chives.

6. In a large bowl, gently mix all the ingredients, add the oil, vinegar, and pepper.

7. Divide this mixture into 4 transparent glasses. Add a pinch of fleur de sel and top each with 1 tbsp of cream with cognac. Serve.

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Entry

Foie Gras and Artichokes in Cream

Name: Foie Gras and Artichokes in Cream
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: France
Ingredients: 300 g of foie gras terrine; 2 large artichoke hearts; thawed; 8 slices of smoked duck breast; 1/2 bunch of chives; 2 tsp of truffle vinegar; 2 tbsp of walnut oil; 4 tbsp of heavy cream; 1 tbsp of cognac

Preparation: 20 min

Cooking: 0 min

Servings: 4

The foie gras and artichokes in cream recipe is a chic and savory dish. Combining the richness of foie gras with the sweetness of artichoke hearts, it is enhanced with a light cream with cognac for a subtle flavor. Presented in a glass, this dish is perfect for impressing your guests at your dinners. Here is an appetizer that combines finesse and refined flavors.