Duck Liver With Artichoke And Olive

Ingredients
1 fattened Duck Liver
Salt And Pepper
Diced Artichoke Bottoms
Green and black Olives stoned
Tomatoes
Cream
Chervil

Method
Take one fattened duck liver, slice into medallions and season with salt and pepper; seal quickly in a hot pan (on both sides) for about 3 minutes to obtain a nice colour and a slight crust. Prepare a ragout of diced artichoke bottoms, green and black olives (stoned) and peeled and diced tomatoes, sweat in a little butter and then bind with cream and season with fresh chervil. Put the vegetable ragout into a gratin dish and place the freshly cooked medallions on top. Serve immediately.