Recipe idea: Tapas with Foie Gras



Maison Alain FRANÇOIS suggests to you recipe’s ideas for a successful aperitif. Let’s discover this mix of delicacies for four people to savour over a drink at table, counter, or during a buffet.


Ingredients for a mix of delicaces for 4

  • 1 Duck breast Alain FRANÇOIS
  • 1 Whole semi-cooked Foie Gras Alain FRANÇOIS
  • 4 Macaroons with cassis or tea
  • 4 Nuts breads, and mini-breads for burgers
  • 4 Funds of tarts
  • A few leaves of cabbage
  • Salad
  • 1 Bunch asparagus
  • Strawberries
  • Mango
  • Gooseberries
  • Mango chutney
  • Onions chutney
  • Leaves of lemongrass or verbena
  • 50g of fresh cheese
  • Mini skewers
  • Guerande fleur de sel salt and freshly ground pepper

Delicacy n ° 1: Foam of green asparagus tartlets

Cook a bunch of green asparagus 10 minutes in salted boiling water. Drain and cool, then mix in 50g of fresh cheese. Fill the tarts with this foam and deposit slices of Duck Foie Gras. Salt and pepper.

Delicacy n ° 2: Macaroons

Split macaroons in half, take off the ganache and replace it by slices of Duck Foie Gras. Salt and pepper. Close back the macaroons.

Delicacy n ° 3: Tarts

Cut the mango into small pieces. Place them in the fund of tarts with some gooseberries. Add slices of Duck Foie Gras. Salt and pepper.

Delicacy n° 4: Mini Burgers

Split round breads in half. Spread them inside with onions chutney. Place a lettuce leaf, two thin slices of duck breast and a few slices of Duck Foie Gras. Salt and pepper. Close the mini-burgers.

Delicacy n° 5: Skewers of strawberries

Cut the strawberries into 4, remove the stalks. Sample the Duck Foie Gras balls with a melon baller. Thread the strawberries and the Duck Foie Gras balls on skewers inserting leaves of Lemongrass and Verbena. Salt and pepper.

Delicacy n°6: Makis with Foie Gras

Make blanch for 5 minutes 4 green cabbage leaves in salted boiling water (allow to cool). Cut the leaves into strips of 5 cm in width. Cut the Foie Gras in sticks of 5 cm x 1 cm. Place two slices of duck breast on each strip of cabbage. Add a stick of Duck Foie Gras. Salt and pepper. Roll the strip of cabbage to form the Maki. Keep with a stick.



Crédit photo : CIFOG / ADOCOM / Ph. ASSET