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Foie Gras de Canard entier 100g, 140g & 210g
Whole Duck Foie Gras
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75 ml of cooking cream
75 ml chicken stock
100 g brioche bread cut into cubes
25 g of powdered sugar
25 g macadamia nuts
25 g of hazelnuts
Syrup of Liege
Pepper and salt
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Make the foie gras espuma by bringing the broth and cream to a boil in a saucepan.


Put the foie gras in pieces in the blender and blend with the warm broth-cream mixture for 20 seconds at speed 6. Season with salt and pepper.


Strain through a fine sieve and pour the mixture into a siphon. Serve the espuma at room temperature.


Melt the sugar in a small saucepan and caramelize until golden brown. Dip the brioche pieces in the sugar and place them on parchment paper.


Roast the macadamia nuts and hazelnuts in a dry non-stick pan.


First fill glass cups with Liège syrup and then half with espuma (shake well first!), pour a layer of Liège syrup on top and place the brioche cubes on top. Garnish with espuma and caramelized nuts.

A recipe made by our partner blogger @hap_en_tap