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duck foie gras with white fruit and eucalyptus

Duck Foie Gras with White Fruit and Eucalyptus

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Recipe Information

Yield:    4 servings
Cook Time:   45 minutes
Level:   Easy


  • 300g  raw duck Foie Gras 
  • 4  lychees
  • 4  peeled green grapes
  • 4  melon balls
  • 1  Granny Smith apple, shredded and candied
  • 5  Granny Smith apples
  • 1 l water
  • 1  lemon juice
  • 5g  fresh eucalyptus leaves
  • 100 cl  muscat
  •  sunflower oil
  •  sugar 


Foie Gras : Before serving, fry foie gras in sunflower oil at 180°C until golden. The oil should cover half the liver. Bake at 130°C until center reaches 50°C.

White fruit : Confit everything in a syrup of 30% sugar.

Eucalyptus sauce : Wash and core apples. Cook the apples, muscat, water and lemon juice over low heat. Add eucalyptus leaves, remove from heat, and infuse until cooled.
Strain through a cheesecloth and put aside.

To serve :
Place drained fruit in center of plate. Place the seasoned prepared foie gras on top of the fruit. Finish with 4 tablespoons of eucalyptus sauce around the arrangement.

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