Whole foie gras, a staple of end-of-year celebrations worldwide, is far more versatile than it seems. Its charm lies in its ability to pair harmoniously with a wide range of flavors. In this article, discover how to prepare a complete meal for four centered on whole foie gras.
Seared scallops gratinated with whole foie gras
Start with a sophisticated appetizer to impress your guests. Instead of classic foie gras on toast, we chose scallops gratinated with whole foie gras.
Ingredients (serves 4):
- 8 scallops
- 4 pinches of parsley
- 100 g foie gras
- 2 garlic cloves
- Bread crumbs
- Salt and pepper
Preparation steps:
- Place halved scallops in ramekins.
- Add garlic, parsley and seasoning.
- Add thin slices of foie gras.
- Lightly cover with breadcrumbs.
- Grill for about 3 minutes and serve hot.
Duck breast with foie gras sauce
For authentic South-West flavors, choose duck breast with foie gras sauce—a classic yet powerful dish.
Ingredients (serves 4):
- 2 duck breasts
- 400 ml cream
- 1 block of foie gras
- Chicken stock
Preparation
- Melt foie gras with cream over low heat (do not boil).
- Add chicken stock and set aside.
- Score duck skin and cook skin-side down until golden.
- Slice duck and serve with warm sauce.
Duck foie gras crème brûlée
Finish with a surprising and delicate foie gras crème brûlée.
Ingredients (serves 4):
- 100 g foie gras
- 500 ml cream
- 250 ml milk
- 1 egg yolk
- Salt, pepper
- Sugar
- Spiced sugar (for caramelizing)
Preparation
- Heat milk and cream.
- Whisk egg yolk with sugar.
- Combine, add foie gras, blend and strain.
- Bake in a bain-marie for 20–25 minutes.
- Chill, caramelize before serving.