fbpx Duck foie gras with dried fruits recipe

Duck foie gras with dried fruits recipe

Foie gras de canard, fruits secs
Preparation time
25 min
Cooking time
20 min

Some history

The principle of foie gras  was discovered by the Ancient Egyptians due to the migration of geese. To facilitate their migration,  the geese "built up their livers" by force-feeding themselves. This liver does not have same texture as a normal liver.


  • 1 lobe of foie gras weighing approximately 500g (you can buy it with the veins already removed).
  • 25g of pistachios
  • 25g of almonds
  • 25g of hazel nuts
  • 25g of pine nuts
  • 25g of currants


Salt and pepper the lobe. Open into two, insert the dried fruits then reclose. Wrap tightly in cooking film and boil in a pan for 20 minutes at 85°C. The foie gras can be spiced with port wine stock  or fruit chutney, for example.

Wine suggestion

Coteaux du Layon
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