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Lingot Foie Gras de Canard entier
1 200 g tray of Duck Foie Gras (partially cooked)
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Le magret de canard fumé prétranché
1 100 g portion of cured duck breast, pre-sliced
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1 artichoke
½ litre chicken or veal stock
15 cl of cream
Olive oil
1 onion
2 cloves of garlic
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Chop the onion and sweat in olive oil. Add the artichoke leaves and sweat a little before adding the stock. Incorporate the artichoke bottom (from which you have removed the choke) and the garlic.


Simmer your preparation for 1 hour, but take out the artichoke bottom after 15 minutes. Put the artichoke bottom to one side for dressing the plates later.


Allow the rest of the preparation to cool.


In a blender, thoroughly blend your tepid preparation (the mixture should be homogenous). Strain the mixture through a fine sieve to obtain a smooth velvety soup completely lump-free.


Bring the soup to the boil in a saucepan, stirring all the time to prevent it sticking to the bottom of the saucepan.


Add the crème fraîche and a little Sauceline. Put to one side.


Cut the tray of Foie Gras into 12 small batons: you can shape them a little so that they are all the same shape. Roll the batons up with 2 slices of cured duck breast, allowing the Foie Gras to stick out at the ends.


To dress the plate, finely slice the artichoke bottom and divide between the plates. Pour on the hot soup and place the small parcels of Foie Gras in the centre of your plates.


Garnish with lightly toasted fingers of bread.

The soup should be eaten quickly as the artichoke oxidises after only a few hours.