As the big chill takes hold, resident Dourthe chef Frederic Bozzo has just the recipe to raise your spirits with this delicious duck foie gras casserole. Served with Château Grand Barrail Lamarzelle Figeac, Saint Emilion Grand Cru, this flavoursome, gourmet dish will bring all the comfort you need to get through the long, cold winter.

 

Preparation time: 2 hrs

Ingredients (serves 4)

 

  • 4 carrots
  • 300g green beans
  • 2 x turnips
  • 1 head of broccoli
  • 200g mangetout
  • 8 potatoes
  • 1 whole duck foie gras
  • 3 duckling fillets
  • 3 duck thighs
  • Star anise
  • Thyme, bay leaf
  • Salt and pepper
  • Chives, tarragon and chervil
  • Fleur de sel and freshly ground black pepper
  • Olive oil, balsamic vinegar

 

To prepare the duck: first place the thighs in a large, deep casserole dish, covered in cold water. Add salt, star anise, thyme and a bay leaf. Bring to the boil and cook for 30-35 minutes. Next, add the fillets and cook for a further 15-20 minutes.  Set aside.

 

To prepare the vegetables: Start by removing the stems from the broccoli.  Trim the carrots, turnips and potatoes into uniform barrel shapes (“turning”).

Cook the vegetables separately in salted water, drain and allow to cool.

 

To prepare the foie gras: Steam the foie gras for 15 minutes.

 

To make the vinaigrette: combine the olive oil, balsamic vinegar, salt and pepper as well as chopped chives and tarragon.

 

To serve: Reheat the vegetables either in boiling water, steam or microwave. Meanwhile, place a duck thigh and a piece of duck fillet on a deep plate. Neatly add the heated vegetables around the meat and a slice of foie gras on top. Sprinkle with fleur de sel, freshly ground pepper and a drizzle of vinaigrette. Garnish with a few sprigs of chervil.

 

 

Top Tips from the Chef

This dish can also be served cold during summer.

FOOD AND WINE PAIRING
for this recipe
Château Grand Barrail Lamarzelle Figeac
Château Grand Barrail Lamarzelle Figeac
Saint-Emilion Grand Cru

For a perfect match, pick a Château Grand Barrail Lamarzelle Figeac. This silky Saint-Emilion, with its delicate fruity and floral notes, will sublimate the various textures and flavours of the casserolle.

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