Printable version Foie gras
Non-illustrated recipe

Duck Liver and Grapes

Origine : André Ducassé
  • For : 4 servings
  • Time : 1 h 45
  • Difficulty :  medium

Ingredients for Duck Liver and Grapes :

  • 2 kg duck foies gras
  • salt, pepper
  • 8 pinches of "4 spices" mix
  • 50 g butter
  • 1 onion
  • 1 carott
  • 1 bouquet garni
  • 80 cl bound brown veal stock
  • 150 g boletus stems
  • 100 g diced Bayonne ham
  • 4 shallots
  • 300 g white grapes
  • 1 dl muscat or madeira wine

Technical stages for Duck Liver and Grapes :

  • Prepare the livers. Remove the nerves and season the lobes, transfer them into a bowl (be gentle with the livers, they must be as whole as possible).
  • In a skillet, sweat the minced carotts and onions in butter.
  • Add the livers and bouquet garni, cook gently for an hour.
  • Meanwhile, fry the diced Bayonne ham in a saucepan, along with the finely chopped shallots and the peeled and seeded (optional) grapes.
  • Deglaze in muscat wine, reduce a bit and moisten with the bound veal stock, flavoured with a few boletus stems.
  • Add the 4 spices.
  • Let slowly reduce. Season if needed.
  • When the livers are cooked, arrange (without the vegetables) on a service dish and coat liberally with sauce.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Cooks Knife 25 cm "Grand Chef"Cooks Knife 25 cm "Grand Chef" 81.79 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Chopper expressChopper express 24.90 Euro