Give Foie Gras. People will remember!

Autumn fruit tartines with pan-fried and ready-to-eat Foie Gras

20 min. For 4 people

Ingredients

  • 350 g whole duck Foie Gras (mi-cuit)
  • 300 g uncooked Foie Gras
  • 1 kg fresh figs (or apples or pears)
  • Chutneys made from dried fruits, pistachios, dried apricots, figs, pine nuts, onion marmelade, red currant jelly (home made or shop bought)
  • Young salad leaves and fresh thyme sprigs
  • A pack of sliced smoked duck breast

Preparation

The fresh figs cut in half (or other autumn fruits) spread with chutney become the tartines.  To some add slices of ready-to-eat Foie Gras, others slices of smoked duck breast, and others pan-fried Foie Gras.

Cut the bread into thin slices as an accompaniment.

For the slices of uncooked Foie Gras, cut to a thickness of approximately 1.5 cm and pan fry for around 3 minutes, turning several times until they are crispy and golden in colour.  

Season with sea salt and freshly milled black pepper.

Garnish with seasonal fruits, a few salad leaves and sprigs of thyme.

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