Foie gras recipes

Half cooked foie gras terrine with cranberries

Chief Pascal Bataillé’s recipe

Ingredients

• 1,2kg of fresh duck foie gras
• 15gr of salt
• 5gr of Sarawak pepper
• 200gr of cranberries
• 3 dl of white Lillet

How to prepare

Veinless the foie gras: salt and pepper. Water with white Lillet and keep it in a cold place during 24 hours.

Cook slowly the cranberries with a little sugar and salt. Put the foie into a terrine, and inside in he centre add the cranberries compote, finally add more foie gras.

Put it into oven at 100°C during 25 minutes, and press it a all night.
To eat it, add some salad leaves, balsamic vinegar.

The foie gras to cook, skewer melon with bitter sweet sauce and roaster seeds.

Chief Pascal Bataillé’s recipe

For four persons

• 1 piece of foie gras (around 400gr)
• 2 tablespoons of flower honey
• ¼ L of xérès vinegar
• 1 teaspoon of sesame seeds
• 1 teaspoon of cumin seeds
• 1 teaspoon of pavot seeds
• 1 teaspoon of coriander seeds
• 1 tablespoon of minced almond
• 1 tablespoon of pignons
• 1 tablespoon of nuts
• A half melon
• A half yellow melon
• A half green melon
• White salt, pepper
• Some salad leaves
• Olive oil

How to prepare

Peel and cut the melons into separated cubes and make a skewer with each colour. Make the vinegar boil, add the honey. Roast the seeds and the dry fruits.

Cut the foie gras, salt pepper and fry without fat or oil. Return it to have a homogeneous cook. Fry the skewer of melons.
On a plate put the skewers of melons. Put the foie gras on it, add some salad leaves and the sauce with seeds.

This has to be eaten hot.

R.Junca foie gras, fig with honey and toast with Espelette red pepper

Photo: Jean François Hamon
To prepare: 10 minutes
To cook: 20 minutes

For four persons

• 1 foie gras jar
• 1 piece of “brioche” bread
• 4 figs
• 6 tablespoons of liquid honey
• 4 leaves of Romarin
• Espelette red pepper
• 1 glass of milk
• 10gr of butter

Prepare the toast: cut the bread in 3 large slices and then each in 4 batons. Mix the egg with the milk and put the batons inside. Cook it slowly and put it on a plate.

Roast the figs: turn on the oven. Wash the fruits and open it. Put it on a oven platespread one spoon honey on each fruit. Then oven during 10 minutes.

How to make a nice plate: take the foie gras, put the bottom of the jar under hot water and then cut the foie gras in vertical. Put in each plate one slice of foie gras, 1 roasted fig, 3 “mouillettes” with red pepper and decorate with rosemary. Let’s eat!

R.Junca foie gras and Madeleine from Dax

Photo: Jean-François Hamon
To prepare: 10 minutes
To cook: 20 minutes

Ingredients for 4 persons

• 1 whole South West duck foie gras jar “Le Diamant Junca”  (500gr)
• 4 Madeleines
• 1 onion
• 4 spoons of liquid honey
• 20 chanterelles
• 1 little chive bunch
• 10gr of butter, 1 spoon of oil

To caramelize the onions: before peeling it, keep an half in whole and cut the rest in slice. Put the whole onion in a hot stove with 3 spoons of honey and a half glass of water. Cook it 1à minutes keeping on turning in order to coat it into caramel. Do it again with slices, add one spoon of honey and 2 spoons of water. Cook it during 4 minutes. Let it refresh.

To do the Madeleines: Put it upside down, remove the “hat” and dig in each Madeleine thanks to a little spoon. Put the cooked onions inside.

Stove the chanterelles: First, put it under water and rinse it. Cook it on a hot stove with the butter and oil during 6 minutes (moderate cooking).

Make nice plates: to remove the foie gras from the jar, put the background of the jar under hot water for some minutes. Then cut it in vertical slices. Put one in each plate with a cooked Madeleine, 5 or 6 mushrooms and the same quantity of cooked onion.

Foie gras slices with mango

Ingredients

• 4 slices of foie gras of 50gr each one
• 1 mango
• 1 filo pastry
• 1 yellow of egg
• 50gr of poultry sausage
• Salt and pepper

Peel and cut the mango in 8 slices and cut the rest in cubes for the sauce. Cook the slices of foie gras (without adding oil), salt, pepper…
Stove the mango slices into the fat of the foie gras slices. Stove the mango cubes, add the poultry sausage, let cook a little and mix the sauce. Spread the yellow of egg onto the filo pastry, cut it in 8 parts and cook it on oven at 180°C during 2 or 3 minutes (until it becomes brown).

In each plate, put 1 slice of foie gras, 2 mango slices, 1 slice of foie gras and to finish 2mango slices. Add the filo pastry and the sauce around.

Foie gras and apple tartlet

Ingredients

• 4 slices of foie gras (50gr each one)
• 4 apples
• 100gr of butter
• A dose of Cognac
• 4 rounds dough
• 150gr of liquid cream
• Salt, pepper
• Sugar

Peel and cut the apples in quarter and cook it into the butter and the sugar. After cooking, burn it with Cognac. Put the round dough into 4 molds, add the cooked apples and bake it during 25minutes at 180°C. Stove the slices of foie gras (without adding oil) 2 or 3 minutes. Salt ant pepper.

To prepare the salted cream put the tartlet on a plate with the slice of foie gras at the top. Add the cream nearby and the cooked apple juice around.

Half cooked foie gras and cooked fig jar

For 4 persons

• 100gr of half cooked foie gras
• 4 figs
• 100gr of sugar
• 2 gelatine leaves
• 1L of water
• 1 dose of Rum
• 4 jars

How to prepare

Make syrup with the water, sugar and rum. Boil and let cook it until it reduces of a half.
Peel and incise the fig and put it into the syrup. Remove from the fire when the boil comes again and let it refresh into the syrup. Put the gelatine leaves into cold water to make it soft. When the syrup is warm, remove the fig and add the gelatine leave in order to melt it into the syrup. Put a part of the syrup in the jars and put it on the fridge. Wait a little, then add the figs and fill the rest of the jar with the syrup. Put again into the fridge. When finish, put some pieces of foie gras at the top.

Some advices?

Prepare everything the day before and wait the last time to add the foie gras.