Spring Offer : 25% reduction on our selection of Foies Gras, terrines, rillettes and quail legs (until 30/04)

Delivery within 48 hours

  • Payment


    Easy and secure

  • Delivery


    In 24 hours for fresh products and 48 hours for dry products

  • Cold chain

    Cold chain

    Rigorously respected from production to delivery.

Bouchée of Fried Duck Foie Gras with BreadCrumbs of roasted of dread fruits, espuma of sweet potatoes


Bouchée of Fried Duck Foie Gras with BreadCrumbs of roasted of dread fruits, espuma of sweet potatoes

 Preparation time : 20 min
 Level of difficulty : *

Ingredients for 6 people:

Bouchee of Duck Foie Gras:

  • 6 slices of Duck Foie Gras (50g each) 
  • 60g of hazelnuts without skin
  • 60g of pistachios minced and without skin
  • 40g of almond blanched and minced
  • 40g of pine nuts
  • 2g French sea salt
  • 2 cl of balsamic cream
  • salt and pepper

Espuma of sweet potatoes :

  • 100 g of cooked sweet potatoes
  • 160g of cooked potatoes
  • 340/370g of low-fat milk, it depends on the variety of potatoes.Salt, pepper, nutmeg


Bouchee of Duck Foie Gras:

Preheat the oven at 270°C (th7).
Put the dried fruits on a plate, than in the oven for roasting them 8/10 min.
Mince the roasted dried fruits with a mixer. Put it in a dish.
Cut the slices in 4 cubes; season them with salt and pepper. Roll the Foie Gras cubes in the blend of dried fruits for coating them.
Warm the frying pan without fat, seal the coated Foie Gras cubes. 
Put the cubes on a plate and salted them. Before serving, end the cooking in the oven during 2/3 min if necessary. 

Espuma of sweet potatoes:

Peel and cut the sweet potatoes and the potatoes in cubes.
Steam the vegetables cubes in a pressure-cooker 12 min.
Control the cooking of the potatoes.
Strain it.
In a small saucepan, warm the milk and season with salt, pepper and nutmeg. Pour the hot milk in the blend of potatoes thanks to a whisk. 
Put it in a strainer and warm at 65°C.
Pour it in a “siphon thermo” of 50cl, screw 1 or 2 cartridge of chantilly cream on the siphon and shake.
Keep it warm at 65°C max in a bain-marie.
Share the Espuma in small glass jars, and lay out on warm plates. Add the Duck Foie Gras cubes, end with a line of balsamic cream.


Il nous semble que vous utilisez un navigateur ancien, nous vous invitons à changer de navigateur pour profiter d'une expérience de navigation optimale.

Vous pouvez également commander par mail à l'adresse suivante : commandes@edouard-artzner.com

ou par téléphone au :  03 88 19 20 00