Pot-au-feu of Foie Gras

Ingredients:

• 2 lbs. of foie gras
• 2 lbs. of beef shank
• 2 lbs. of chicken breasts
• 1 lb. of veal tongue
• 1 lb. of carrots, sliced
• 1 lb. of turnips, sliced
• 1 lb. of leeks, sliced
• 1 lb. of onions, sliced
• 6 garlic cloves, crushed
• 2 bay leaves
• 6 thyme sprigs
• Sea salt and freshly ground black pepper, to taste
• 10 cups of chicken stock

Directions:

1. Preheat your oven to 400°F.
2. Cut the foie gras and beef into small pieces.
3. Cut the chicken breasts into small pieces as well.
4. Cut the veal tongue into bite-sized pieces.
5. In a large pot, add the sliced carrots, sliced turnips, sliced leeks, sliced onions, crushed garlic cloves, bay leaves, thyme sprigs, and a pinch of salt and pepper.
6. Add the chicken stock and bring to a boil.
7. Lower the heat and let it simmer for 30 minutes.
8. Add the foie gras, beef, chicken, and veal tongue.
9. Season with salt and pepper.
10. Transfer the pot to the oven and cook for 3 hours.

Serving Suggestions:

This Pot-au-feu of Foie Gras is perfect to serve for a fancy dinner party or a special occasion. Serve it with crusty bread or over mashed potatoes.

Verdict:

This Pot-au-feu of Foie Gras is an indulgent and flavorful dish that combines the rich flavors of foie gras, beef, chicken, and veal tongue. The vegetables add a nice texture and balance to the dish. Be sure to serve it with crusty bread or over mashed potatoes to soak up all the delicious broth.