Thai Style Pot-au-feu with Foie Gras
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Recipe Summary : Difficulty : Relatively Easy Active time : 10 min + time making the broth Cook time : Few minutes Yield : 6 servings |
Ingredients :
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How to cook : |
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1. Lightly sauté the leek, celery and carrot.
2. Lay the shiitake mushrooms in the bottom of 6 deep plates. Add the three julienned vegetables. 3. Gently poach the escalopes of foie gras in 500 ml (2 c.) of simmering beef broth, then place them over the julienned vegetables. 4. Season with the fleur de sel and cover with hot broth. 5. Add 3 cilantro leaves, some chives and ginger. Drizzle with olive oil. |
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Wine suggestion: |
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| a White wine : a AOC Alsace (France) - A. Scherer - Reserve Particuliere 2004 - Tokay Pinot Gris - Powerful and round wine, rich, full bodied with the complex flavors, with its long finish it often advantageously replaces a red wine with the white meats and game. Its richness makes it pair well with grilled fish, but also beef, lamb, pork and even braised game. It also goes down well with up to medium-spicy Asian dishes. With this Asian Pot-au-Feu and Foie gras, it’s the ideal pair.
Bon appétit Brice (recipe by theworldwidegourmet.com) |
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