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.

2. 2

   Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé.

3. 3

   Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers.

4. 4

   Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture.

5. 5

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

6. 6

   To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.