Delicooks

Home > Recipes > Desserts > Duck foie gras nougat

Desserts

Duck foie gras nougat

A chocolatey pate to cap a great meal

By Your email (*) print


Duck foie gras nougat

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Medio
Method:
40 min.
 
 

Jordi Roca

Read interview with:

Ingredients

    • 500 g of fatty liver
    • 125 gr of hazelnut praline
    • 125 gr chocolate, 70% cocoa
    • 100 gr butter
    • Salt
    • Cocoa powder
    • 50 ml truffle oil

     

Method

  1. Dice and sauté the fatty liver.
  2. Once cooked, blend with the praline and truffle oil. Next, melt the chocolate in a bain marie and add along with the butter.
  3. Season with salt if necessary and put the mixture into small molds or one large mold.
  4. To make removing from the molds easier, it is better to freeze the molds previously. Once out of the molds, keep the terrine in the refrigerator. When serving, sprinkle with cocoa powder.

 

Recommended wine

INO Masia serra, d.o. Empordà

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

close

Send to a friend

Duck foie gras nougat

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with Google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies, without ingredients that involve animal suffering.

Guest chef

Different menus from guest chefs

Different menus from guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Macrobiotics

Macrobiotics

Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.

Style

Sweet ideas for your table

Sweet ideas for your table

A delicious gift for your friends

Products

Papaya

Papaya

Tasty, nutritious and light, can be used fresh, in salads and desserts...

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona