Le Foie Gras - Exceptionnel à chaque fois !

Cabbage stuffed with duck Foie Gras and truffles

35 min. For 4 people


  • 1 whole, raw Foie Gras, veins removed
  • 1 savoy cabbage
  • A few slivers of truffle
  • Fleur de sel salt
  • Freshly-milled black pepper


Remove and wash 10 cabbage leaves.

Cut out the hard central stalks with a small knife.

Plunge the leaves into a saucepan of salted boiling water for 3 minutes to soften them, then remove.

Season the Foie Gras with salt and pepper.

Sprinkle with a few slivers of truffle then wrap in the cabbage leaves.

Cook the parcel for 5-7 minutes in a steamer.

Serve immediately with sautéed small new potatoes or dauphinois potatoes and some lightly toasted slices of good quality rustic bread.

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