Pear tart, smoked duck breast and foie gras

Pear tart, smoked duck breast and foie gras

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For the festive season, take a dessert to treat your guests with an original and tasty entry.


For 6 persons :

  • 300 g half-cooked foie gras
  • 12 slices of smoked duck breast
  • 1 puff pastry
  • 2 figs
  • 6 pears
  • 25 g of butter
  • 12 leaves of lemongrass lemongrass
  • flower of salt
  • cracked pepper


Preheat the oven to 200 ° C. Place the dough in a nonstick pie pan, keeping the baking sheet underneath. Stitch the pie shell, cover with a second parchment paper cut into a circle, then fill the mold with dried beans to prevent the dough from swelling. Bake and cook for 20 minutes.

Meanwhile, peel the pears and cut them into quarters. Lightly brown in a frying pan with 25 g butter and 1 tbsp sugar. Reserve the pears at room temperature so they cool.

Roughly crush 1/3 of the quarters to obtain a compote.

Cut the foie gras into small slices and each fig into 8 quarters. Place the compote on the pie shell.

Add the quarters of pears and figs vertically.

Arrange the thin slices of duck breast and foie gras nicely. Add some lemongrass verbena leaves, a little fleur de sel and crushed pepper, then serve.

Photo: Ph.Asset / CIFOG / Adocom-RP