Foies Gras du Périgord

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Sliced duck breast with sautéed foie gras and morels

Sliced duck breast with sautéed foie gras and morels

(M Favier – Criquettamus – Sarlat)

Your shopping list (4 persons)

  • 2 duck breasts (350 to 400 g)
  • 1 fresh duck foie gras
  • 3 or 4 shallots
  • 20 g dried morels
  • 20 cl of veal stock
  • 5 cl cream
  • Salt, pepper


The sauce :
  1. Soak the mushrooms in warm water for ½ hour. Remove the mushrooms from their "soaking" juice and keep aside and filter. Wash the morels again with plenty of water (2 or 3 times), then sauté in a little oil and butter.
  2. Add the previously chopped shallots. Let them brown for 2 to 3 minutes.
  3. Add the veal stock, bring to the boil.
  4. Add 20 cl of "soaking" juice. Add salt and pepper and cook for ¼ hour.
  5. Add the cream and keep it warm.
Les breasts :
  1. Score them and then bake or pan fry for 5 minutes, skin side and 3-4 minutes on the flesh side.
  2. Keep them warm.
The foie gras :
  1. Make escalopes of the raw liver into slices of about 1.5 cm.
  2. Place the slices of foie gras in a very hot pan and fry for 1 to 2 minutes on each side.

Dressing :

  1. Slice the duck breasts, place them in fans on a warm plate. Place the fried foie gras slices over them.
  2. Pour the morels sauce over.
  3. Serve it with Sarladaise potatoes.

Recommended wine

Pécharmant (Bergerac wine).