Loading Search Bar...
READY IN
15 mins
Foie Gras Escalopes on Spice Bread Recipe

Foie Gras Escalopes on Spice Bread

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

This recipe for Foie Gras on Spice Bread (escalope de foie gras au pain d'épice) is quick and easy and very, very, very tasty! You can use my own recipe for the Pain d'Épice (Spice Bread). Quantities shown here are for four main courses. If you halve the quantities, it makes an excellent stater course.

Foie gras means "fat liver" in French because it is the liver of a duck (or sometimes goose) that has been specially fattened. This fattening is usually done through force-feeding the ducks on corn. Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak. This recipe uses whole fresh livers (uncooked), so don't confuse it with the tins or jars of cooked foie gras.

      Preparation Time: 5 Minutes

      Cooking Time: 10 Minutes

A Top Choice Recipe for Extravagance

Ingredients for Foie Gras Escalopes on Spice Bread

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8
raw foie gras de canard (fattened duck liver)
8 slices
pain d'épices (spice bread)
2 tablespoons
balsamic vinegar
1 teaspoon
pink baie peppercorns
 
sea salt and freshly-ground black pepper

 

How to Cook Foie Gras Escalopes on Spice Bread

  1. Use a food blender to reduce the Pain d'épice (Spice Bread) to a coarse powder. Season the foie gras on both sides with salt crystals and freshly-ground black pepper. Then coat the foie gras with the spice bread crumbs, pressing lightly with your fingertips or the flat of your hand to help it adhere to the foie gras.
  2. Place the foie gras into a warm non-stick frying pan (add no fat or oil of any kind) and cook on a low heat for 4 to 5 minutes turning them during cooking. Place the escalopes on absorbent kitchen paper and keep warm.
  3. Use kitchen roll to wipe the pan free of excess grease then deglaze with the 2 tablespoons of balsamic vinegar, leave it to reduce a little over a gentle heat.
  4. Place the escalopes of foie gras on plates, sprinkle with a few grains of sea salt and a few crushed pink baies (peppercorns). Pour a thin trace of the balsamic sauce around the foie gras.
  5. Serve and enjoy these escalope de foie gras au pain d'épice as an appetizer or main course with fried fruit (peaches, figs, apples) and a sweet wine, Coteaux du Layon from the Loire Valley for example


Graham GRAHAM'S HOT TIP:
If you like the idea of cooked foie gras, but don't want to go to the trouble of making Pain d'Épice, you can use ready made Jamaica Ginger Cake or Ginger Loaf Cake. Your own home-made tastes much better but sometimes you must trade convenience for taste!
 
Print Kitchen-Friendly View

Reviews of Foie Gras Escalopes on Spice Bread

Rating 5 out of 5 - Many cooks will make this recipe again July 20 2014
No way I could find raw foie gras where i live but I was at Charles de Gaulle airport in Paris and saw them in a shop, vacuum packed. So I bought a couple of packs and carried them home in my flight bag. I've used one pack to make this brilliant recipe and the other pack is in my freezer awaiting our next guests! The taste of this dish is absolutely sublime. There's no way I can easily describe it except to say that you've got to try it at least once before you die!
(4 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

14 Weeknight Stir Fry Recipes
14 Weeknight Stir Fry Recipes

Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.

84 Perfect Sunday Lunches
84 Perfect Sunday Lunches

The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

Other Duck Recipes

Duck with Peppercorns
Duck with Peppercorns

Roast Duck is one of my absolute favorites and the tang of freshly-crushed peppercorns adds another dimension to this great recipe

Duck Breast in Green Pepper Sauce
Duck Breast in Green Pepper Sauce

Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!

Crispy Duck with Grape Sauce
Crispy Duck with Grape Sauce

This very simple Crispy Duck with Grape Sauce recipe makes use of some slightly sweet ingredients that compliment the flavour of the meat.

 

 
ALL RIGHTS RESERVED © 2023 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up