Duck and Foie Gras Tart with Roanne Sauce

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

My Best: Paul Bocuse

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
  • ounces (100 g) chicken breast

Method

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