Recipe: Foie Gras Spoons with Smoked Duck Breast

Name: Cuillères de foie gras au magret fumé
Prep time: 15 min
Total time: 15 min
Yield: 6 portions
Ingredients: 1 magret de canard fumé pré-tranché100 g de foie gras mi-cuit3 cl de Porto30 cl de crème fleuretteSel, poivreAneth

By HENRIETTA ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Total 15 min

Servings 6 serv.

A lovely idea for food enthusiasts! For an appetizer buffet for example, or an original starter for a festive meal. A very successful marriage of foie gras and smoked duck breast.

Ingredients for 6 servings

1 pre-sliced smoked duck breast
100 g of semi-cooked foie gras
3 cl of Port
30 cl of heavy cream
Salt, pepper
Dill

Step-by-step directions

1/Cut the foie gras into pieces. Blend it. Then add the Port and blend everything to obtain a fine purée.
2/Add half (15 cl) of the heavy cream and blend again. Pour this preparation into a bowl and add the remaining (15 cl) of heavy cream. Mix gently. Adjust the seasoning.
3/Pass this preparation through a very fine sieve to eliminate any risk of lumps. Pour the preparation into a siphon, add 1 gas cartridge according to the size of the siphon, shake the siphon well and let rest for 60 minutes in the fridge.

4 / In small porcelain appetizer spoons place 2 slices of smoked duck breast stuck together. In the shape of rings.
5/ Fill all the rings with foie gras whipped cream. This operation must be done at the last minute, because the foie gras whipped cream has a rather limited consistency.
6/ Decorate with dill.
Serve and enjoy
Suggested beverage: Crémant de Bordeaux or Provence rosé

Chef Patrick's Comment

Beautiful recipe that will be welcome during the festive season. Moreover, variations are possible with shellfish blades, Parma ham and even truffle shavings.

Verrines Magret fumé Porto Apéritif dinatoire Amuses bouches