INGREDIENTS

INSTRUCTIONS

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 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.  S: 6 servings  Converted by MC_Buster.  Recipe
by: CHEF DU JOURSHOW #DJ9087  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3482
Calories From Fat: 2469
Total Fat: 279.5g
Cholesterol: 482.1mg
Sodium: 669.5mg
Potassium: 3474.5mg
Carbohydrates: 236.2g
Fiber: 34.8g
Sugar: 72.4g
Protein: 31.5g