Duck foie gras cooked au naturel, quince jelly and iced ficoïde


For 4 people


Foie gras

250 g uncooked foie gras

4 g salt

1 g pepper

1 g sugar



100 g ficoide glaciale (ice lettuce)


Quince jelly

2 quinces

50 g + 10 g sugar

250 g water

1 petal star anise

Juice of 1 lemon

1 g pectin NH



Soy vinaigrette

Country bread chips



Fleur de sel

Coarsely ground pepper



Cut the ficoide into squares with 1 cm sides, season with the soy vinaigrette.



Peel the quinces and split them in two. Cook with the sugar, water and star anise. Make a puree with half the quinces and the lemon juice.

Cut the remaining quince into fine strips 10 x 7 cm using an electric slicer, then make a carpaccio. Sprinkle with sugar, and caramelise using a blowtorch, then cut into four strips 7 x 2.5 cm.


Foie gras

Devein the foie gras, then season both sides with the salt, pepper and sugar mixture.

Leave to marinate for around 2 hours at room temperature and cook in the oven at 65°C until it reaches a core temperature of 39°C.

Unmould the foie gras, drain and mould inside a square cutter (10 cm sides and 7 cm high). Keep under a press for around 24 hours in the refrigerator.


Quince jelly

Filter the quince cooking juice, reduce to obtain 200 g of juice. Add the pectin mixed with the 10 g of sugar and immediately pour onto the foie gras. Leave in the refrigerator to set.


Finish and presentation

Unmold the foie gras and cut out 4 rectangles, 7 x 2.5 cm. On a plate, arrange a rectangle of foie gras, pipe the quince puree on top. Arrange some quince carpaccio followed by a dome of ficoide.

Decoration: country bread chips, fleur de sel, coarsely ground pepper.

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