Serves: 4

Michelin-starred chef Julien Poisot, of Château de Mercuès, a 4-star wine-estate hotel in the Lot département, shares his deluxe recipe for pan-fried Bouyssou farm duck foie gras, with artichoke stuffed with confited duck legs and flavoured with Avèze.


  • 1 quality duck foie gras 
  • 2 Maco artichokes 
  • 2 duck legs 
  • 1 carrot 
  • 1 onion 
  • Garlic, thyme, and bay leaf 
  • 25cl white wine 
  • 25cl duck cooking liquor 
  • 50cl chicken stock 
  • 15cl Avèze (French gentian liqueur) 
  • 1/2 soup spoon duck fat 
  • Flower and leaves 
  • Beetroot shoots 
  • Sorrel shoots 
  • Cress shoots  


For preparing the duck foie gras

1Separate the large part of the lobe from the small.

2Cut 4 thick slices in the large lobe and put aside the small lobe and trimmings for another preparations.

3With a knife criss-cross each slice of foie gras, season and keep in the fridge.

4Season the duck legs, then colour in hot fat in a pan. Add the aromatic garnish, onion, carrot cut in pieces and the herbs and garlic. Deglaze the pan with the white wine.

5Once the wine is reduced by half, add the stock, cover with a lid and gently cook for a good hour.

6The legs are cooked when the meat falls from the bones. Pass off the cooking liquor as well as the vegetables and herbs.

7Take the meat off the bones and tear it up with your fingers. Put the vegetables, the meat into a thick bottomed pan and reduce right down until rich and thick.

8Cut half of the small lobe into dice and at to this mix add 8cl of Avèze and check the seasoning.

For cooking the artichokes

1Trim the artichokes, taking off the outside leaves. Remove the “hay-like” centre. Place in a vacuum bag with salt, pepper and a splash of olive oil.

2Seal the bag and steam for 50 minutes at 85°C.

To finish

1Bring the duck jus to the boil with the rest of the foie gras trimmings, leave to simmer 5 minutes. Add the Avèze, blend and pass through a fine sieve.

2Check the taste and season accordingly.

3Garnish the artichokes with the duck mix then cut each in half and keep warm.

4In a hot but not smoking pan, place the foie gras slices.

5Marked side face down, and add half soup spoon of duck fat, finish in an oven at 180°C for about 4/5 minutes.

6Garnish the artichokes with the young shoots and artichoke crisps and put in the center of the plate with a generous serving of sauce.


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