A Comforting Recipe: Duck Pot-au-Feu with Foie Gras and Truffle from La Maison Dorée in Saint-Étienne

Directions

1. Sauté the confit duck thighs with 2 onions quartered in duck fat or foie gras trimmings, then add the bouquet garni.
2. Deglaze with 50 ml cognac, then add 1 liter chicken broth to cover the thighs. Let simmer over low heat for about 35 to 40 minutes, adding more broth if necessary to maintain a sufficient quantity.
3. While the duck thighs cook, peel and cut the carrots, turnips, potatoes, and celery stalks into pieces. Wash and cut the leeks into large pieces.
4. Boil a large pot of salted water and cook all the vegetables in the same pot in the following order: celery, carrots, turnips, leeks, and potatoes at the end.
5. Once cooked, check the doneness with the tip of a knife; the vegetables should remain slightly crunchy to finish cooking slowly in the duck broth.
6. Place a confit duck thigh in each plate, arrange the vegetables around, then pour the broth over.
7. Add a few pieces of cooked foie gras and some slices of fresh truffle on top.
8. Finish with a pinch of fleur de sel.