Globe artichokes stuffed with duck liver a l’orange

1. 1

   Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20 - 30 minutes until softened.

   30 min

2. 2

   Heat a little oil in a frying pan and add the shallot. Season the liver with salt and pepper, add to the pan and fry until cooked through. Pour in the brandy and carefully flambé.

   5 min

3. 3

   In a small pan, combine the sugar, remaining lemon juice, orange segments and juice. Add the broth and simmer until reduced to a sauce consistency, then fold in the liver.

   5 min

4. 4

   Heat a little oil in a pan and gently warm the artichoke. Carefully cut it in half and fill the centre with the duck liver mixture.

   3 min

5. 5

   Melt the butter in a small pan and fry the smoked duck until crisp.

   3 min

6. 6

   Place the stuffed artichoke halves onto serving plates and garnish with the crispy smoked duck and candied orange peel.

   2 min

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.