INGREDIENTS

INSTRUCTIONS

CIBREO
SAUSAGE
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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