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Foie gras, asparagus, and fresh garlic

Savory recipes Spring Summer Fall Winter Under 30 minutes Medium difficulty Autocuiseur
Prep time
10 minutes
Cooking time
12 minutes
4 people


  1. Trim the bottoms of the asparagus, blanch the stalks for a few minutes in salted boiling water, then cool them in ice water.
  2. Peel then chop the garlic cloves finely. Line the bottom of the pressure cooker basket with the chopped garlic or clean and use the green garlic.
  3. Season both sides of the duck liver with salt and pepper, then place it on top of the garlic.
  4. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 12 minutes.
  5. Remove the pressure cooker from the heat. Depressurize before opening.
  6. Arrange the asparagus on a warm plate and top with the foie gras


  • 1 premium whole raw foie gras of duck 450/500 g (16-18 oz)
  • 1 bunch of green asparagus
  • 2 bunches of green garlic or a head of garlic
  • Salt, pepper


Pressure cooker

Pressure cooker

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