Tips and foie gras recipes

Some tasting tips :

  1. Our foies gras can be stored for several years at room temperature but feel free to store one or two jars in the refrigerator in case you suddenly fancy some or guests drop by unexpectedly.

  2. Chill the foie gras for about 2 hours and open about 20 minutes before it is needed.

  3. The foie gras should be sliced carefully with a sharp, straight-bladed knife. You may find it helpful to run the knife under some hot water (and dry it) between each slice.  If you are a perfectionist, you may wish to use a cheese wire.

  4. Place the slices of foie gras onto some toast or a plate.  When serving as a starter, we recommend between 50 and 70 grammes per personne.

  5. Avoid eating with sugary drinks such as sodas or spirits.  Avoid also eating foie gras with salted nibbles. 

Some great recipes : 

FOIE GRAS AND HAZELNUT CANDIES


FOR 4 SERVINGS
 

DIRECTIONS
  • 240g cooked or semi-cooked foie gras 
  • 100g hazelnut kernels
     
  • 20g cocoa powder
     
  • 12 lollipop sticks
     
  • Fleur de sel
     
  • Freshly ground pepper
  • Coarsely crush the hazelnuts and roast them lightly.
     
  • Make 12 balls of foie gras, lightly season with fleur de sel and freshly ground pepper.  
     
  • Place in refrigerator to chill.
     
  • Once the foie gras candies are chilled, roll them in the crushed hazelnuts.
     
  • Insert the lollipop sticks into the candies and place back in refrigerator to chill.
     
  • Sprinkle 4 plates with cocoa powder for decoration.
     
  • Present candies on plates when ready to serve.  

 

 

DUCK FOIE GRAS WITH SESAME AND FIG CHUTNEY 

FOR 4 SERVINGS

DIRECTIONS
  • 4 slices of duck foie gras, 60g each
     
  • 100g fresh figs
     
  • 50g dried figs
     
  • Sherry vinegar
     
  • Sesame seeds
     
  • 10g butter
     
  • 10g caster sugar
     
  • 50 ml orange juice
     
  • Fleur de sel
     
  • Freshly ground pepper
  • Chop the fresh and dried figs into 5mm pieces and keep aside separately. 
     
  • Melt the butter.
     
  • Add the sugar to melted butter and let the mixture begin to caramelize.
     
  • Add the fresh figs and cook for a few minutes, then stir in the dried figs.
     
  • Add the orange juice and bring to a boil.
     
  • Deglaze with sherry vinegar.
     
  • Place in refrigerator to chill.
     
  • Roll the foie gras in the sesame seeds.
     
  • Present this dish as you desire.  Do remember to season your foie gras with fleur de sel and freshly ground pepper.  

 

MINI FOIE GRAS BURGERS

FOR 4 SERVINGS

DIRECTIONS
  • 4 medallions of duck foie gras, 3 cm in diameter and 0.5 cm thick.
     
  • 4 ground-beef patties, 15g each
     
  • 4 mini hamburger buns
     
  • 40g fig chutney
     
  • Fleur de sel
     
  • Freshly ground pepper
     
  • 100 ml Balsamic vinegar
  • Trim the mini hamburger buns and brown their interior faces.
     
  • Sauté the 4 beef patties in a pan, season, and place each patty on one of the previously browned buns.
     
  • Top with ¼ teaspoon of fig chutney and a medallion of foie gras.
     
  • Season the foie gras medallions with fleur de sel and freshly ground pepper and cover with the tops of the buns. 
     
  • Reduce balsamic vinegar to obtain a syrupy consistency, and decorate plates with the help of a brush. 
     
  • Present the mini hamburgers on the plates and serve.

 

 

FOIE GRAS GOURMET SALAD

FOR 4 SERVINGS

DIRECTIONS
  • 200g whole duck foie gras
     
  • 100g lettuce heart
     
  • 50g marinated peppers
     
  • 50g green beans
     
  • 10-12 thin slices of toasted baguette
     
  • 10g pine nuts
     
  • Hazelnut oil
     
  • Fleur de sel
     
  • Freshly ground pepper
  • Arrange the lettuce heart on the plates, followed by the marinated peppers.
     
  • Top with pine nuts and green beans.
     
  • Place the slices of foie gras and toasted baguette harmoniously on top of the other ingredients.  
     
  • Add a few drops of hazelnut oil.  Season with fleur de sel and freshly ground pepper.