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Sliced duck breast with foie gras sauce

Accueil / Recettes / Sliced duck breast with foie gras sauce

For 4 people
Préparation: 5 min
Cuisson: 15 min


  •  8 duck breast slices
  • 4 tbs of thick crème fraîche
  • 3 blocks of Plain Foie Gras by Moulin Aufiès (about 200 g)


  1. In a bowl, mash the foie gras with a fork.
  2. Add 3 tbs of thick crème fraîche. Using the fork, blend with the foie gras.
  3. Briefly fry the duck slices (until no more than rare), and reserve. Do not turn off the heat.
  4. Deglaze the frying pan with 1 tbs of crème fraîche.
  5. Add the blended foie gras and cream, and heat for 1 min.
  6. Add salt and pepper to taste.


Arrange the duck slices on the plates, pour the sauce on top, and serve with an accompaniment (I suggest fresh tagliatelli). Enjoy!