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5 recipes to spice up your Foie Gras during the holidays

To celebrate the IGP certification of Philippe, our producer of Foie Gras from the South-West IGP, we have prepared a small selection of gourmet recipes to delight your table during the end of the year celebrations, from entry to dessert!

1. PUMPKIN AND CHESTNUT SOUP WITH FOIE GRAS

Recette : mariefrance.fr  – Crédit photo : Sucré Salé

For the chilly!

 
The ingredients:

– 6 slices of raw Foie Gras (80 g each)
– 1 kg of pumpkin
– 300 g of natural chestnuts
– 3 sprigs of chervil
– 1 C. 1 teaspoon crushed pink berries
– 1 pinch of nutmeg
– salt and pepper

See the recipe

2. FILET MIGNON PAVÉ WITH FOIE GRAS AND TRUFFLE & CELERY PURÉE WITH ALMONDS

Recette : Superproducteur

For the fans of the “Classic with a Twist”

 

The ingredients

For the filet mignon:
– 4 nice slices of filet mignon
– 1 Whole PGI Duck Foie Gras from Sud Ouest- 120g
– 1 Button mushrooms with summer Truffles condiment
– 20 g of butter

For the celery and almond puree:
– 1 celery ball
– 50 g of shelled almonds
– 2 tbsp of sour cream

See the recipe

3. DUCK PASTILLAS CONFIT WITH FOIE GRAS

Recette et crédit photo : © Chef Nini

Small sweet and savory starter…

 
The ingredients

– 2 duck legs confit
– 2 slices of steamed Foie Gras
– 2 carrots
– 1 onion
– 4 brick sheets (8 homemade brick sheets)
– some pine nuts
– some green pistachios
– icing sugar

See the recipe

4. FOIE GRAS RAVIOLES IN CEPESE BROTH

Recette : Cuisine Actuelle  – Crédit photo : © Marielle-Gault/ Prismapix

Over here little ravioli!

 
The ingredients

– 120 g of Foie Gras from the South-West
– 250 g of ravioli dough
– 400 g of porcini mushrooms
– 150 g of leek whites
– 30 g butter
– 1 egg yolk
– 1 bar of chicken stock
– 10 sprigs of chervil
– salt and pepper

See the recipe

5. MINI-TATINS WITH DUCK FOIE GRAS IGP & TRUFFLE CONDIMENT

Recette : Superproducteur

For desserts too?

 
The ingredients

– 4 apples
– 1 teaspoon of sugar
– 1 pot of Whole Duck Foie Gras from South West IGP
– 1 puff pastry
– 2 teaspoon of Truffle Condiment
– 20 g of butter
– Fleur de sel, pink berry

See the recipe

The producer

Philippe

«

Avec Superproducteur qui est habitué de la restauration, j'ai pu diversifier mon activité tout en préservant la qualité.

Installé depuis 25 ans au cœur des Landes, fief historique du foie gras, Philippe est artisan et travaille main dans la main avec les éleveurs. Un eco-système vertueux

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