Duck and Foie Gras Tart with Roanne Sauce

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

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

Europe
France
Lunch
Main course
Dinner
Mediterranean

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