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Foies Gras du Périgord

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Foie gras escalopes with grapes and Monbazillac

Food & wine pairing

Foie gras escalopes with grapes and Monbazillac

Your shopping list (4 persons)

  • 1 fresh lobe of duck or goose foie gras 500 g
  • 2 large bunches of grapes (muscat variety)
  • 1 tablespoon of fine Armagnac
  • 1/2 glass of Monbazillac
  • 1/2 glass of Monbazillac
  • Butter, flour, salt, pepper


  1. Peel about 40 grapes. Prepare the liver by carefully removing the central blood vessels, then cut 4 escalopes 1cm thick lengthwise
  2. Fry the grapes in a pan with butter for 5 to 10 minutes on low heat and keep them warm. Pour Armagnac in the pan and flambé. Add Monbazillac wine and cream, leave to reduce for 5-8 minutes.
  3. Meanwhile, season and flour the scallops, brown them in a frying pan 2 minutes on each side.
  4. Heat up the plates, place the cutlets of foie gras in the center, add the grapes in a ring around it, pour the sauce and serve immediately.

Advice and special touch :

  1. Choose a high quality "extra" foie gras, soft to touch, with a uniform color, and above all extremely fresh.
  2. The pan should be hot enough to sear the escalopes which must be turned regularly during cooking.

Recommended wine

A soft Bergerac white, Côte de Montravel, Saussignac or Rosette