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pan-fried duck foie gras, pork "crepinette"

Pan-Fried Duck Foie Gras, Pork "Crepinette"

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Recipe Information

Yield:    4 servings
Cook Time:   4h 30min
Level:   Difficult



  1. In a cooking pot of cold water, put the pork trotter. Bring the water to the boil, add the cube of beef stock , the salt and the pepper. Boil slowly during 3 hours. Drain and let cool.
  2. Cut into cube the pork trotter and the duck foie gras semi-conserved. Add the garlic and the parsley chiselled.
  3. Stretch the pork caul fat on your (kitchen) table and cut it into cubes of 6 cm each.
  4. Mix the pork trotter and the foie gras. Place the mix in the center of each foil and make a roll with each.
  5. Brown the roll in the frying pan with goose fat. Pan-fry the slices of frozen foie gras on low heat for 2 or 3 minutes on each side.
  6. Season with salt and pepper and put the slices on a layer of paper towels.
  7. Pour the red port in a saucepan, let reduce by 1/3, add the poultry stock and let the sauce reduce on a low heat during 20 minutes.
  8. Put down the escalope and the roll on a warm plate. Spoon the red Port sauce around it.

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