Artichoke and cod tripe stew with black duck foie grass and caramelized orange
Ingredients
  • 10 oz. cod tripe
  • 12 Artichokes
  • 2 Scallions
  • 2 Garlic
  • 2 Soup spoons of parsley
  • Juice from roasting c/s
  • 4 slices of (3 oz) of duck foie grass
  • Caramelized orange peel stripes
  • Olive oil
  • Coarse salt
  • Butter a/n
Directions

For the cod tripe.

Add the tripe on a pot cover it with cold water and move it to a burner. After few minutes, and right when the water stars boiling, remove it from the burner and let it cool off on the very same water.

That’s the base to be able to use the tripe in any preparation you wish.

Clean the artichokes and keep it aside on water together with the parsley.

In a sauté pan add the artichokes with a little bit of olive oil and butter, add the scallions and the garlic julienne style, cover with lid for two minutes and add the cod tripe with some of the cooking gelatin. Add also some roasting juice and the chopped parsley, and set aside.

In a flat grill sauté the foie grass slices already salted and peppered.

Set the stew on the bottom of a plate and place the duck foie grass over it, and finish it with the caramelized orange peels.

Artichoke and cod tripe stew with black duck foie grass and caramelized orange
Ingredients
  • 10 oz. cod tripe
  • 12 Artichokes
  • 2 Scallions
  • 2 Garlic
  • 2 Soup spoons of parsley
  • Juice from roasting c/s
  • 4 slices of (3 oz) of duck foie grass
  • Caramelized orange peel stripes
  • Olive oil
  • Coarse salt
  • Butter a/n
Directions

For the cod tripe.

Add the tripe on a pot cover it with cold water and move it to a burner. After few minutes, and right when the water stars boiling, remove it from the burner and let it cool off on the very same water.

That’s the base to be able to use the tripe in any preparation you wish.

Clean the artichokes and keep it aside on water together with the parsley.

In a sauté pan add the artichokes with a little bit of olive oil and butter, add the scallions and the garlic julienne style, cover with lid for two minutes and add the cod tripe with some of the cooking gelatin. Add also some roasting juice and the chopped parsley, and set aside.

In a flat grill sauté the foie grass slices already salted and peppered.

Set the stew on the bottom of a plate and place the duck foie grass over it, and finish it with the caramelized orange peels.

Artichoke and cod tripe stew with black duck foie grass and caramelized orange
Ingredients
  • 10 oz. cod tripe
  • 12 Artichokes
  • 2 Scallions
  • 2 Garlic
  • 2 Soup spoons of parsley
  • Juice from roasting c/s
  • 4 slices of (3 oz) of duck foie grass
  • Caramelized orange peel stripes
  • Olive oil
  • Coarse salt
  • Butter a/n
Directions

For the cod tripe.

Add the tripe on a pot cover it with cold water and move it to a burner. After few minutes, and right when the water stars boiling, remove it from the burner and let it cool off on the very same water.

That’s the base to be able to use the tripe in any preparation you wish.

Clean the artichokes and keep it aside on water together with the parsley.

In a sauté pan add the artichokes with a little bit of olive oil and butter, add the scallions and the garlic julienne style, cover with lid for two minutes and add the cod tripe with some of the cooking gelatin. Add also some roasting juice and the chopped parsley, and set aside.

In a flat grill sauté the foie grass slices already salted and peppered.

Set the stew on the bottom of a plate and place the duck foie grass over it, and finish it with the caramelized orange peels.