Globe artichokes with duck liver a l’orange recipe
 A globe artichoke is a real treat. Put in the centre of the table and enjoy one leaf at a time. ½ lemon, juice only1 globe artichoke, trimmed, turned and hollowedvegetable oil1 shallot, finely chopped120g/4½oz duck liver, trimmed and sliced60ml/2fl oz brandy1 tbsp caster sugar1 orange, segmented, and juice squeezed into a bowl120ml/4fl oz brown veal or chicken stock25g/1oz butter1 smoked duck breast, cut into lardonscandied orange peelsalt and freshly ground black pepper ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed into a bowl 120ml/4fl oz brown veal or chicken stock 25g/1oz butter 1 smoked duck breast, cut into lardons candied orange peel salt and freshly ground black pepper Method Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé.Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture.Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Melt the butter in a small frying pan and fry the smoked duck until crisp. Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck.