Name: Duck and Foie Gras Tart with Roanne Sauce
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: Serves 8
Cuisine: French
Ingredients: Table salt; Carcass and trimmings of the duck, cut into pieces; Skinless fillets and thighs of a duckling or wild duck; 1 teaspoon Cognac; 1 ounce (30 g) cooked foie gras; ¼ cup (30 g) flour; ¼ cup (60 ml) heavy cream; 2 slices from a sandwich loaf; Freshly ground black pepper; 3 chicken livers; 1 chicken stock cube; 1 quart (1 L) Madiran red wine; 8 slices cooked foie gras, each weighing a scant 2 ounces (50 g); 2 shallots; 1 whole egg; 2 teaspoons unsalted shelled pistachios; 1 tablespoon Cognac; 3½ ounces (100 g) neck of pork; 3½ ounces (100 g) chicken breast; 3½ ounces (100 g) fatty bacon; 1 large shallot; 2 cloves garlic; 1 teaspoon flour; 2 egg yolks; 3 tablespoons (40 g) butter; 2 packages of flaky pastry

Preparation info

Serves
8

Difficulty
Medium
Ready in
3 hr 30

Appears in

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

About

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.

Ingredients

Filling and Crust

Skinless fillets and thighs of a duckling or wild duck
3½ ounces (100 g) chicken breast

Method

Make the Filling

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.
Finely mince the thighs of the duckling