Cibreo Con Carciofi E Patate

Recipe Ingredients

		Cibreo
4		Artichokes
1 cup	237ml	Olive oil
1		Garlic clove
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Potatoes - peeled, washed,
		And very thinly sliced
2 oz	56g	Butter
4 oz	113g	Onion - chopped very fine
1 cup	62g / 2.2oz	Chicken consume
1		Hot pepper
2		Egg yolks
		Juice of 1/2 lemon
		Sausage
4 oz	113g	Duck testicles
5 oz	142g	Cocks combs
4 oz	113g	Chicken kidneys - cut small cubes
6 oz	170g	Chicken livers - cut small pieces
1/2 teaspoon	2.5ml	Rosemary - chopped
1/2 teaspoon	2.5ml	Sage - chopped
2		Duck neck skins or breast skin from
		Mallard ducks (chill and remove skin)

Recipe Instructions

Recipe title translation: Sausage of Chicken Liver and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes.

For the artichokes, cut the leaves and just keep the bottom. Remove the beard from inside with a spoon and place in water and lemon juice. Cut the bottom into thin slices. In a skillet heat olive oil. Add garlic and salt and pepper and saute for 5 minutes. Set aside and keep warm.

To prepare potatoes, in an oiled pan, place the sliced potatoes in a circle to form a galette in a non stick pan. Brown on both sides until nice and golden. Keep warm.

To Prepare the sausage, blanch the duck testicles in salted boiling water for 2 minutes. Remove them and place on a towel to dry. Cut into slices, 1/8-inch thick.

Meanwhile, cook the cocks comb in salted water until tender, about 2 hours. Drain them and dry thoroughly. Cut the cocks comb into thin strips and place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and mix together. Place mixture inside the duck neck skin to form a sausage. With kitchen twine, sew the ends together so that the meat doesn't escape during cooking.

In a skillet heat butter and onions. Cook until the onions are translucent. Add the sausage and cook very gently for 10 minutes. During the cooking, add the chicken consume and hot pepper. Remove sausage and set aside. In a bowl mix together egg yolk and lemon juice and add to the skillet. Mix in very quickly and make sure it doesn't boil again or the sauce will curdle.

To Serve: Divide the artichokes and place on the bottom of 6 serving dishes. Cover with the potato and place a slice of sausage on top of it. Sprinkle with sauce.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9087) - from the TV FOOD NETWORK

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