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chausson of duck confit with foie gras

Chausson of Duck Confit with Foie Gras

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Recipe Information

Yield:    6 servings
Cook Time:   1h 45min
Level:   Difficult



  1. Cook separately the broad beans and the dry red beans.
  2. Drain and let aside.
  3. Take the gizzards’ fat off. Slice the gizzards thinly and let aside.
  4. Take the duck legs’ fat off and replace the bones with sticks of Foie Gras.
  5. On each disk of pastry, place one duck leg stuffed with Foie Gras.
  6. Glaze the border of the disk with egg yolk.
  7. Fold each circle in two.
  8. Cook and brown in a warm oven (220 / 230°C) during 15 at 20 minutes.
  9. Keep an eye on the cooking process.
  10. Prepare the stew of broad beans and red beans by binding with duck juice (or veal juice).
  11. Adjust the seasoning.
  12. Just take some little juice for the binding (the rest of the juice will be whipped up and served in a sauce boat).

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