Pot-au-feu of Foie Gras with Bergamot

Ingredients:

• 2 lbs beef brisket
• 1 lb beef marrow bones
• 1 lb foie gras, sliced
• 2 onions, quartered
• 3 carrots, chopped
• 2 leeks, sliced
• 1 head of garlic, cut in half
• 1 bouquet garni (herbs tied together with string)
• 1 tsp black peppercorns
• 1 tsp salt
• 2 bergamot oranges, sliced

Instructions:

1. Place the beef brisket and bones in a large pot and cover with water.
2. Add the onions, carrots, leeks, garlic, bouquet garni, peppercorns, and salt.
3. Bring to a boil and skim off any foam.
4. Reduce heat and simmer for 2-3 hours, or until the beef is tender.
5. Remove the beef from the pot and slice it thinly.
6. Arrange the sliced foie gras in the bottom of a serving dish.
7. Add a layer of sliced bergamot oranges on top of the foie gras.
8. Arrange the sliced beef on top of the oranges.
9. Strain the broth and pour it over the meat and vegetables.

Serving Suggestions:

The pot-au-feu can be served with fresh bread and a side of mustard. The bergamot oranges add a subtle citrus flavor that pairs well with the rich foie gras and beef.

Verdict:

This pot-au-feu of foie gras with bergamot is a luxurious twist on a classic French dish. The tender beef, flavorful vegetables, and rich foie gras are perfectly complemented by the citrusy bergamot oranges. It’s an impressive dish that’s sure to impress your dinner guests.