recipes book

Pan-fried and poached duck foie gras

Preparation : 10 min
Difficulty : moyen
Pour 2 serves
Ingredients : - 500 g deveined seasoned raw foie gras - 200 g chanterelles - 20 g diced shallots - 1 clove of garlic - 500 ml chicken broth - 1 stick of citronella - 20 g ginger - Caribbean chili

Fresh salad with smoked dried duck breast

Preparation : 10 min
Difficulty : facile
Pour 2 serves
Ingredients : 80 g dried duck breast Lettuce 1 sprig of chives Pine nuts Parsley

Foie gras and fig jam on toast

Preparation : 15 to 45 minutes
Difficulty : facile
Pour 6 serves
Ingredients : 200 g whole duck foie gras 1 loaf of country-style bread 1 jar of fig jam A pinch of fleur de sel 100 g walnuts

Duck foie gras marinated in perry

Preparation : 25 minutes
Difficulty : moyen
Pour 8 serves
Ingredients : - 1 Clos Saint Sozy non-deveined fresh (or frozen) foie gras - 1 bunch of multi-coloured carrots - 1 apple - 1 pear - 3 figs - 1 bottle of perry - cider vinegar - hazelnut oil - sunflower oil - Guérande salt and pepper

Dried smoked duck breast toast with apricots and prunes

Preparation : 20 min
Difficulty : facile
Pour 20 serves
Ingredients : For 20 people: 20 pitted prunes 20 dried apricots