Mousses / Hors d'oeuvres

Petits Soufflés au Foie Gras

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

​4 Servings


2.5 oz. Bloc de Foie Gras de Canard

0.6 fl oz. Milk

0.7 oz. Flour

3 Fresh Eggs

1 oz. Fresh Butter

Salt & Pepper to taste


Preheat oven at 350°F

Prepare a béchamel: 

Melt the butter in a pan, add the flour and whip very energetically. 

Remove from the heat and add the milk little by little, without stopping to whip. 

Add salt and pepper (and a bit of nutmeg if you want to give it a kick)

Separate egg yolks and whites

Dice the Foie Gras, and mix it with the yolks and bechamel, until it's homogeneous

The Foie Gras must be completely melted

Bit the egg whites until stiff, add a pinch of salt, and incorporate to the Foie Gras mixture

Pour into the 4 buttered and floured ramekins (fill  ¾)

Cook in the oven for 20min. Serve directly