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Fondant of Rougié duck foie gras with vine peaches

Foie gras de canard Rougié, fondant à la pêche de vigne

A recipe from François ADAMSKI - Bocuse d'Or 2001

Catégorie :

Niveau : Novice

Temps de préparation : 45 minutes

Ingredients for 4 servings 

  • 200 g vine peach purée
  • 15 g cornflour
  • 400 g fresh Rougié duck foie gras
  • Salt
  • Freshly ground pepper


Heat the vine peach purée and thicken with the cornflour. Chill.
Cut the duck foie gras into cubes, season with salt and pepper.
Mix the foie gras with the thickened purée (keep some to garnish the terrine).

Put in a stainless steel mould or a terrine, cover with cling film and cook in a steam oven at 70 °C for fifteen minutes. If a steam oven is not available then place the terrine in a water bath in a normal oven at 110 °C for about thirty minutes.
Place in iced water as soon as it comes out of the oven and chill overnight.
Remove the cling film, coat with a little of the peach purée.
Cut using a knife dipped in hot water.
Serve at room temperature accompanied by a slice of lightly toasted brioche.