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Crispy Foie Gras on a Bed of Fresh Mache Recipe
Crispy Foie Gras on a Bed of Fresh Mache
Pierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
Flavors of Savoy
Total time: 1hr to 2hr
Preheat the oven at: 100° C. (200 F°.)
Preparation time: 45 minutes
Cooking time: Under 1 hour
Difficulty: Easy
Chef's Note
Only the very smallest Lamb's Lettuce leaves are suitable for making this savoury layered "mille-feuilles." Nonetheless, the Lamb's Lettuce is indispensable for lightening this rather rich dish.
Ingredients for 4 servings
- 8 small escalopes of duck Foie gras or goose liver, 50 g (2 oz.) each
- 2 large potatoes
- 12 shelled walnuts
- 20 hazelnuts
- 20 pistachios
- 100 ml (6 tbsp.) syrup, made from 150 g (3/4 cup) sugar and 100 g (6 tbsp.) water, boiled and cooled
- Fleur de sel (fine sea salt)
- Szechuan pepper
- 100 ml (6 tbsp.) vinaigrette made with hazelnut oil
- 200 ml (3/4 cup) sherry vinegar

Preparing the caramelized nuts

  1. Dip the nuts into the cold syrup and let drain.
  2. Season with Szechuan pepper and sea salt. Dry in the oven on a baking sheet for 35 minutes at 100° C (200° F). Set aside.

Crispy potatoes

  1. Grate the peeled potatoes. Do not rinse; season with salt.
  2. In a pan coated with a little oil make 12 very thin potato galettes, about 10 cm (4") in diameter.
  3. Cook until nicely browned so that they will be crispy.
  4. Set aside on paper towel and keep warm.

Foie gras

  1. Quickly sauté the 8 escalopes of foie gras over high heat, until nicely coloured on both sides; set aside on paper towel, season with sea salt and freshly ground pepper.
  2. Make a reduction from the 200 ml (3/4 c.) sherry vinegar, to decorate the plate.


  1. At the last minute, dress the Lamb's Lettuce with the hazelnut oil vinaigrette.
  2. Make individual mille-feuilles by layering a potato galette, a slice of foie gras, some caramelized nuts and some Lamb's Lettuce; repeat the layering, finishing with a crispy potato galette.
  3. Lightly drizzle with vinaigrette.
  4. Sprinkle with a few grains of sea salt and a grinding of Szechuan pepper.
  5. Decorate the plate with a few dots of the reduced sherry vinegar.
  6. Arrange the remaining nuts around the plate. Serve immediately.

Photo : François Bertram; collaboration : Canetti Conseil.

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