Foie Gras with crispy sweet spice bread like an Opera cake


Opéra (4 pieces)

  • 100g block of FEYEL Goose Foie Gras,
  • 50g dark chocolate,
  • 4 slices of spice bread,
  • a little water.

Crispy sweet (4 pieces):

  • 100g block of FEYEL Goose Foie Gras,
  • 1 packet of brik pastry,
  • 1 jar of fig confit, 50g,
  • 4 chive blades.


To make the crispy sweet:

  • Cut the Foie Gras into 1.5 cm cubes.
  • Place a cube on a piece of brik pastry with a small amount of fig confit and fold to form a small parcel, tie up with a chive blade dipped in boiling water.
  • Brown the pastry for 3 minutes at 220°C.

To make the Opera cake:

  • Melt the chocolate in a bain-marie and mix with a little water to make a ganache.
  • Layer spice bread and Foie Gras to form an Opera cake. Finish the assembly with a slice of Foie Gras. Decorate with the ganache.

Chef's Tips

Chef's Tip:

Complete this assortment of cocktail snacks with mini-skewers made up of slices of duck or goose breast and seasonal fruit.

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