Block of Duck Foie Gras, Raw beetroot salad and Pinot Noir reduction


  • 320g of FEYEL block of Duck Foie Gras with 50% pieces,
  • 100g raw beetroot,
  • 20g redcurrant jelly,
  • 1 tsp mulled wine spices (can be replaced by a pinch of cinnamon),
  • 25cl Alsatian Pinot Noir,
  • 1 tsp red wine vinegar,
  • 2 tbsp oil,
  • salt, pepper


Caramelise the redcurrant jelly in a saucepan, then incorporate the wine and spices. Allow the mixture to reduce to a syrupy consistency.

Peel and cut the raw beetroot in thin shreds.

Season lightly with the vinegar, oil, salt and pepper.

Presentation on the plate: form a small dome using the shreds of raw beetroot.

Chef's Tips

Serve with toasted country bread.
Prepare the Pinot Noir reduction the day before.

The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...

Information on the production of web-footed birds for foie gras from the National federation of foie gras producers

Discover a selection of the best Alsatian wines

Regional association of food industries with a 100 member companies in the food production and processing industry

9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality