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Duck foie gras with Corsican clementines


Only available from November to the end of December, the Corsican clementine is the only one produced in France.

Treat yourself with this duck foie gras with Corsican clementines.

Ingredients for 4 persons :

  • 1 block of foie gras 500 g raw farm duck from Landes
  • 4 clementines from Corsica IGP
  • 2 tbsp. of honey
  • 5 cl of red banyuls
  • 4 pastry sheets
  • 10 cl of chicken stock
  • 1 handful of mixed salad.

Read also: health benefits and virtues of clementine

  • Cut 8 circles of 15 cm in diameter in the pastry sheets,
  • fold them into corollas in tart molds,
  • brown them for 5 minutes in the oven (th. 6).

Squeeze the flesh of 2 clementines to collect the juice.

  • Caramelize the honey in a saucepan.
  • Add the juice and the banyuls.
  • Leave to reduce for 5 minutes, add the chicken stock, reduce to obtain a sauce.
  • Add the remaining clementine quarters, keep warm.
  • Cut the foie gras into 4 slices, salt and pepper.
  • Cook them for 3 minutes on each side in a pan over high heat, sponge them on absorbent paper.
  • Divide the salad among the pastry sheets.
  • Place the hot foie gras on top, cover with sauce and clementines and serve.

Photo PL VIEL - Styling V. DROUET - Landes quality

Read also: health benefits and virtues of clementine

Video: Sales of foie gras remain steady in France despite production controversy (October 2020).