Foie gras escalope glazed with port

by | Appetizers

Ingredients (serves 2)

To make the carrot croissant:

  • 20 g of centrifuged carrot juice
  • 30 g of manitoba our
  • 1 g of baking powder
  • 3 g of sugar 10 g of butter 10 ml of milk salt

For the g and apple compote:

  • 100 g of Golden Delicious apple purée
  • 100 g of gs
  • 60 g of sugar

For the foie gras escalope:

  • 140 g of duck foie gras
  • 10 g of all-purpose our 30 ml of Port wine
  • 50 ml of brown bone sauce 2 twigs of red currants


Prepare the croissant: make a well with the our on your pastry board, then add the carrot juice, the baking powder, the sugar, the milk and a large pinch of salt. Work the ingredients together with your hands and let the dough rest 30 minutes. Afterwards, roll it out with a rolling pin until you can shape it into a rectangle. Put the piece of butter in the center and fold the dough: starting from the corner on the left of the butter, then folding the one on the right over it. Roll the dough out again into a rectangle until its height is even, making sure not to let the butter slip out. Now fold the dough again, left corner rst then right one, keeping the corners about 1 cm apart, then fold the left half side over the right so that it overlaps perfectly. Roll the dough out once more and fold it again as before. Roll the dough out again until it’s about 5 mm thick, then use a knife or pasta cutter to cut it into isosceles triangles. Roll these up, bend them a little to give them their croissant shape, and let them rise for 30 minutes. Once they have risen, place them on a baking sheet lined with parchment paper and bake them in the oven, preheated to 150°C, for 10 minutes.

Prepare the apple and g compote: put the sugar in a saucepan and heat it over low heat until it melts completely, then add the apple purée and the halved gs. Stir and let it cook for 20 minutes, then work it in a blender until you get an even mixture. Let it cool off slightly before plating.

Prepare the foie gras escalope: divide the foie gras into two 1 cm- thick medallions, then our them all over and heat them in an ungreased non-stick pan. Let them cook long enough to develop color on both sides. Season with salt, then add the Port and ignite it. When the ame dies, add the brown bones sauce. Put the pan in the oven at 160°C for about 5 minutes.

Plate: place the escalopes on your serving dishes, siding them with a carrot croissant and some compote. If you like, you can garnish the plate with a few caramelized apple slices.


This is a very complex dish with a particular taste: the aromatic quality and its sweeter notes stand out. This is why I decided to match this dish to Riesling, perhaps from the Oltrepò area, which will cleanse the palate well, or Gewürztraminer from Alto Adige, which will accompany the strong aromatic quality of this recipe.

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