Tower of duck liver, apples and artichokes

01144 TOWER of duck liver, apples and artichokes INGREDIENTS for 4 PEOPLE 500 g of foie gras, artichoke, 4 a carrot, an onion, one tablespoon of honey, a glass of ratafia of walnuts, 1/2 l Brown, bottom 2 tomatoes, sliced 1/2 l white wine, 4 apples, 20 g sugar, 10 cl of walnut oil4, walnuts, 100 g butter, 1 tablespoon white wine vinegar, salt, pepper, chives.

Wash the artichokes and drain thoroughly.

Remove the stems and leaves.

Then place the artichoke bottoms in a bowl with water, a pinch of coarse salt and white vinegar.

Clean the scraped carrots and onion.

Coarsely chop and saute it in butter in a frying pan with antiadarente coating.

Add the tomatoes, artichokes: sprayed with white wine and half of the Fund.

Cover and simmer 20 minutes.

Then remove from heat, let cool.

Peel the apples, leaving them whole; then cut into slices the thickness of about 2 cm.

Cut the artichoke bottoms into slices thick; cut into slices even foie gras.

In a pan melt a bit of butter and let Cook the Apple slices and artichoke bottoms.

In another frying pan over high heat seared foie gras 2 minutes per side, without adding fat.

In a saucepan add sugar, honey, Walnut liqueur and the rest of Bouillon.

Add the chives and season with salt scissor kick.

Let reduce a few minutes at moderate heat, add the butter in small pieces and the walnut oil, stirring vigorously until the sauce becomes quite thick.

Alternate in individual dishes the Apple slices, artichoke fonfi and foie gras.

Pour the caramel and garnished with walnuts.

Serve.