Sautéed Duck Foie Gras with Crispy Pomelo Recipe
Sautéed Duck Foie Gras with Crispy Pomelo
Flavors of France
Total time: more than 2 hours
Preparation time: A few minutes
Cooking time for the foie gras: 4 minutes
Cooking time for the pomelos: 3 hours at 60° C (140° F)
Difficulty: Easy
Chef's Note
Grapefruit is also delicious with fresh foie gras prepared in a terrine. Simply place a slice of grapefruit on toasted bread and eat it at the same time as the foie gras.
Ingredients for 6 servings
- 900 g (2 lb.) raw duck Foie gras or goose liver
- 1 sweet potato
- 2 pink Florida Pomelos
- 500 ml (2 cups) brown chicken jus
- 12 tbsp. powdered sugar
- 200 g (7 oz.) unsalted butter
- 1 bunch of chervil
- Fine salt and freshly ground pepper
  1. cut a pomelo or grapefruit into 12 thin slices and sprinkle each slice with 1 tbsp. sugar (applying it to both sides);  dry in a 60° C (140° F) oven for 3 hours; 
  2. cook the sweet potato in boiling salted water; mash with 50 g (3 tbsp.) butter; 
  3. in a saucepan, reduce the juice of 1 grapefruit; add the chicken stock and reduce by half; whisk in the remaining 150 g (10 tbsp.) butter; 
  4. slice the duck foie gras into 6 thin slices; season; cook for 2 minutes on each side; drain on paper towel; 
  5. arrange a dollop of mashed sweet potato with the foie gras on the side; drizzle with the sauce; garnish with two pieces of crispy pomelo inserted into the sweet potato; decorate with a few sprigs of chervil. 

An original recipe from Gérard Vié, Les Trois Marches, Versailles

I suggest a white Burgundy, Hautes Côtes de Nuit 1995, Méo-Camuzet
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****