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Preparation time
less than 30 mins
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Cooking time
30 mins to 1 hour
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Serves
Serves 2
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- 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
Method
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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.
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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.
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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.
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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.
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Melt the butter in a small frying pan and fry the smoked duck until crisp.
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To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck.