Jul 09 2026
Restaurants›Lucie›Le Foie Gras Recipe

Le Foie Gras Recipe

Inspired by Lucie
Time1h
Serves2

Hudson Valley foie gras, Armagnac, Artichoke sorbet

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Foie Gras

Artichoke Sorbet

Method

Preparing the Foie Gras

  1. 1

    Sear the Foie Gras

    Heat a skillet over medium heat. Season the foie gras with salt and black pepper. Sear each side for about 30 seconds until golden brown. Remove from heat and deglaze the pan with Armagnac, allowing it to reduce slightly.

Making the Artichoke Sorbet

  1. 2

    Prepare the Artichokes

    In a pot, combine artichoke hearts and water. Bring to a boil and simmer for 15 minutes until tender. Drain and let cool.

  2. 3

    Blend the Sorbet

    In a blender, combine the cooked artichokes, lemon juice, sugar, and salt. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until set.

Plating

  1. 4

    Serve

    Place a portion of the seared foie gras on a plate, drizzle with the Armagnac reduction, and serve alongside a scoop of artichoke sorbet.

More from Lucie