Pâtés / Side Dishes

Foie Gras Sauce

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

Depending on dish size


6 / 7 oz, diced Bloc de Foie Gras de Canard

2 oz. Butter

13 fl oz. (40 cl) Whipping Cream

1/2 cube Chicken broth


​In a pan, start by melting the butter, adding the cream, and the chicken broth cube

Let everything melt. When everything is liquid, but not boiling, add the diced Foie Gras

Let everything melt, but never bring to a boil. Finally, mix with any kind of blender, to make sure the sauce is completely homogeneous and liquid

Add salt and pepper to taste

Your sauce is ready!

Absolutely perfect with sea scallops, any kind of red meat (duck breast, beef steak), and perfect with pasta!