Duck and Foie Gras Tart with Roanne Sauce


This delicious tart can be served hot or cold. It’s particularly good during the hunting season. The one essential is to include either a smaller or a larger quantity of truffles.

Preparation time: 1 hour 15 minutes
Cooking time: 50 minutes
Resting time: 1 hour

Drink Pairing

A Yann Chave 2005 Crozes-Hermitage Rouge.


Filling and Crust

  • Skinless fillets and thighs of a duckling or wild duck
  • ounces (100 g) chicken breast
  • ounces (100 g) fatty bacon
  • ounces (100 g) neck of pork
  • 3 chicken livers
  • 2 slices from a sandwich loaf
  • ¼ cup (60 ml) heavy cream
  • 1 tablespoon Cognac
  • 1 whole egg
  • 2 egg yolks
  • 2 teaspoons unsalted shelled pistachios
  • Table salt
  • Freshly ground black pepper
  • 1 teaspoon flour
  • 8 slices cooked foie gras, each weighing a scant 2 ounces (50 g)
  • 2 shallots
  • 2 packages of flaky pastry

Roanne Sauce

  • 3 tablespoons (40 g) butter
  • Carcass and trimmings of the duck, cut into pieces
  • 1 large shallot
  • 2 cloves garlic
  • 1 chicken stock cube
  • 1 quart (1 L) Madiran red wine
  • ¼ cup (30 g) flour
  • 1 ounce (30 g) cooked foie gras
  • 1 teaspoon Cognac


Make the Filling

  1. Cut the fillets of duckling (or wild duck) and the chicken breast into strips, then dice. Dice the bacon into small cubes. Chop the neck of pork and the chicken livers into pieces.

  2. Finely mince the thighs of the duckling (or duck) and the neck of pork. Put them into a mixing bowl with the other meats.
  3. Take the crusts off the slices of bread and discard them. Cut the bread into strips ½-inch (12-mm) wide, then dice. Mix them with the cram and allow the bread to soak up the cream.

  4. Mix the meats with the Cognac, the whole egg, 1 egg yolk, and the pistachios. Add the diced bread.
  5. Mix well. Weigh the mixture. Season it with 1 tablespoon (17 g) salt and a pinch of pepper per 2 pounds (1 kg). Mix again.

  6. Add the flour. Mix well. Dice the foie gras and add that to the filling. Leave the filling to rest in the refrigerator for 1 hour. Peel the shallots and cut them in half. Dice them into small cubes and add them to the filling.

Making the Crust

  1. Preheat the oven to 350°F (180°C). Roll out one package of pastry on parchment. Place a circle 7 inches (18 cm) in diameter in the middle. Fill it with the filling. Smooth it out with the back of a spoon. Gently remove the circle. Mix the remaining egg yolk with 1 teaspoon of water and a pinch of salt. Brush a little of this glaze around the edge of the filling.

  2. Lay the second layer of pastry over the filling. Press carefully to make the edges stick together. Trim the pastry to within ½ inch (12 mm) of the filling. Take away the surplus pastry, and put it aside*.
  3. Trim the parchment to within ¼ inch (6 mm) of the pastry. Brush the tart with the egg yolk glaze.

  4. Press all around the edge of the tart with the back of a pastry wheel to adhere the two layers together. Cut some decorations out of the pastry scraps, using cookie cutters.

  5. Make a little hole in the middle of the tart with the point of a peeler by turning it around gently.
  6. Mark out furrows on the top of the tart. Stick the pastry decorations on top of them. Make a small ball of pastry and place it on the “chimney.” Glaze the top of the tart again. Slide the tart onto a baking tray with its paper. Place it in the oven and bake for 50 minutes.

Make the Roanne Sauce

  1. Melt 2 teaspoons (10 g) of butter in a saucepan. Add the duckling or duck carcass and trimmings. Peel the shallot and cut it into rings.
  2. Peel the garlic cloves and cut them into pieces. Add the shallots and garlic to the pan. Mix them and leave them to cook for 5 minutes. Add the stock cube and the wine. Simmer for 20 to 25 minutes.

  3. Beat the remaining butter to soften it. Add the flour, little by little, while mixing, to make a beurre manié. Strain the sauce through a fine sieve. Bring it to a boil, then remove the fat with a skimmer.

  4. Put half of the beurre manié into a ladle. Add a little sauce and beat it with a whisk. Pour it into the sauce and mix well. Add the rest of the beurre manié in the same way. Leave it to cook for 5 minutes. Check the seasoning.

  5. Dice the foie gras. Strain the sauce again. Add the foie gras and the Cognac.
  6. Serve the tart hot with the hot Roanne sauce.