Escalopes of Duck Foie Gras in a terrine, "balsamico" reduction and a trilogy of apples


  • 5 escalopes of Duck Foie Gras,
  • 1 tbsp balsamic vinegar reduction,
  • 2 apples,
  • 10 cl apple juice,
  • 1 leaf of gelatine,
  • 1 tsp Calvados,
  • salt and pepper.


Season the escalopes with salt and pepper. Pan-fry them for 4 minutes and set aside on kitchen paper for a few minutes.

Arrange them in a small terrine alternating an escalope and the balsamic reduction. Press down and apply a weight, place in the fridge for at least 6 hours.

Make the apple jelly: heat the apple juice, soak the leaf of gelatine in cold water to soften it, then stir it into the boiling juice. Set aside in the fridge.

Make an apple compote with one and a half apples, and add in the Calvados at the end.

Cut the remaining half apple into slices.

On the plate, arrange a slice of Foie Gras, decorate with a drizzle of reduction made with a pastry brush, add a large spoonful of apple compote, a piece of apple jelly and some slices of raw apple.

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