- michel roux recipes
- Globe artichokes stuffed with duck liver a l’orange
less than 30 mins
30 mins to 1 hour
- ½ lemon, juice only
- 1 globe artichoke, trimmed, turned and hollowed
- vegetable oil
- 1 shallot, finely chopped
- 120g/4½oz duck liver, trimmed and sliced
- 60ml/2fl oz brandy
- 1 tbsp caster sugar
- 1 orange, segmented, and juice squeezed into a bowl
- 120ml/4fl oz brown veal or chicken stock
- 25g/1oz butter
- 1 smoked duck breast, cut into lardons
- candied orange peel
- salt and freshly ground black pepper
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.
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.
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.
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.
Melt the butter in a small frying pan and fry the smoked duck until crisp.
To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck.