Whole duck foie gras from The Landes seared citrus [Qualité Landes cooking recipe]

Crédit photo : PL VIEL et V. DROUET pour Qualité Landes

For: 4 people

Preparation: 15 mn

Cooking: 6 mn



- 1 raw foie gras of free range duck from the landes, about 500 g

- 1 orange

- 1 grapefruit

- 2 tablespoons of honey

- 5 cl of Floc de Gascogne

- 10 cl poultry stock

- 4 sheets of brick pastry

- 200 g of button mushrooms

- 20 g butter


Fry in a little butter mushrooms previously washed and cut into pieces (3 mn).

Cut the sheets of brick pastry in small circles, then brown them (4-5 min) in preheated oven thermostat 7. Peel citrus fruit and collect the segments with a sharp knife, then press the rest of the flesh to catch the juice.

Caramelise the honey in a saucepan with the citrus juice and the floc of Biscay (make reduce 5 minutes)

Add poultry stock and reduce again to get a sauce.

Add the segments of citrus into pieces in the sauce and keep warm.

Cut the whole duck foie gras from the Landes into four thick slices.

Place the slices in a hot fry (without fat) , cook 3 minutes on each side (turn gently)

Season to your taste.

Spread sheets of brick pastry pastry and mushrooms in four plates, place a slice of hot foie on top and coat the citrus sauce


Serve immediately!


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