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Foie Gras Poelé



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140 g Foie Gras fresh
50 g fresh egg
50 g yellow grapes
100 g red grapes
50 g green apple
100 g red apple
100 g pineapple
40 g beans sprout
2 g sugar
2 g salt
2 g white pepper
Crushed black pepper, to taste
250 g Porto red
40 g balsamic vinegar
20 g white onion
2 g fresh thym
2 g rosemary
5 g chives
150 g leeks
2 g rock salt or fleur de sel


  1. 1
    Clean the foie gras fom the nerves, then cute in two slices and marinate.
  2. 2
    At the same time reduce the Porto and the balsamic vinegar (Reduction).
  3. 3
    Chop the onion and sauté with the butter, then add the reduction.
  4. 4
    Clean and cut the vegetables into cubes, then sauté with olive oil. Seasoning well.
  5. 5
    Cut the leeks then fry in the hot oil to become crispy.
  6. 6
    Cook the Foie Gras in the pan fry. After cook the egg in another pan fry, add the egg on top the foie gras then the fried leeks decorated by chives. Add the sauce around the Foie Gras.

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preparation methods
cuisines European, Other European
dietary restrictions Halal

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