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Roasted foie gras with potatoes and Jerusalem artichokes
Savory recipes
Winter
1+ hour
Recette de fête
Medium difficulty
Cocotte en fonte
Poêle
Prep time
20 minutes
Cooking time
1 hour
Serves
6 people
Method
- Peel then finely chop the onion, sweat in butter for 5 minutes, season, and arrange in a thin layer on the bottom of a cast iron Dutch oven
- Peel and wash the potatoes and Jerusalem artichokes, cut them into thin slices (5 mm), and arrange them in a rosette on the bed of onions
- Season and add the chicken stock. Bake at 180°C (360°F) for 30 to 45 minutes
- Season each side of the foie gras with salt and pepper, then brown in a stainless steel frying pan over high heat, turning regularly.
- Place the stainless steel pan in the oven at 180°C (360°F) for 15 minutes, then remove it and let sit covered for 10 minutes to finish cooking, away from a heat source.
- Use the melted fat from the foie gras to baste the potatoes and Jerusalem artichokes while cooking
- After 45 minutes of cooking, gently place the foie gras on top of the potatoes and Jerusalem artichokes in the Dutch oven and sprinkle with pepper and Guérande salt
Ingredients
- 1 large onion
- 10 g (2 tsp) butter
- Salt, pepper
- 1 lobe of fresh foie gras (around 500 g or 18 oz)
- 500 g (17.6 oz) Jerusalem artichokes
- 500 g (17.6 oz) Charlotte potatoes
- 50 cl (2 cups) chicken stock
- Salt, pepper
Utensils
Dutch oven
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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