Duck and Foie Gras Tart with Roanne Sauce

Preparation info
  • Serves


    • Difficulty


    • 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.


Filling and Crust

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


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