Le Foie Gras - Exceptionnel à chaque fois !

Exotic Pan Fried Foie Gras Shots

10 min. For 8 people


  • 400 g raw duck foie gras, veins removed
  • 1 mango
  • 1 papaya
  • 1 pear
  • 1 Kaffir lime
  • Fleur de sel salt
  • Freshly milled rose peppercorns
  • 2 bananas


Peel the mango, pear and papaya, removing the seeds.  Cut the fruits into small dice and reserve the juice in a salad bowl.

Wash the Kaffir lime thoroughly and finely grate the zest.

Cut the Foie Gras into 2 cm cubes and pan fry for approximately 30 seconds on a medium heat.

Divide the fruit and juices between 8 shot glasses.

Gently place the cubes of Foie Gras on top.  Add the Kaffir Lime zest, a little fleur de sel salt and a grinding of rose peppercorns.

Serve immediately with banana chips.


How to make banana chips:


  • 2 bananas
  • 200 ml olive oil


Peel the bananas and cut lengthways.

Place the banana slices on a baking tray lined with greaseproof paper.  Bake in the oven for approximately 1 hour and 45 minutes at 90°C. Turn them once they start to turn golden.  When ready, leave to cool then place vertically in each shot glass.

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