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Duck foie gras (fatty duck liver) is an exclusive product and a delight to the palate. Sometimes, it can be difficult to create new recipes with it, so in this post we are going to give you some ideas so that you can carry them out comfortably in your kitchen.

Before starting, it is worth highlighting one of the most outstanding properties derived from the consumption of duck foie gras. This product contains unsaturated fatty acids that help lower the level of cholesterol in the blood, which makes it a highly recommended food for consumption. So, in addition to being a delicacy, it also provides us with benefits for our health.

When did you start consuming duck foie gras? You may be wondering… For that, they have to go back to the 25th century BC, in ancient Egypt. Because Egypt was the migration passage for birds such as ducks and geese, the Egyptians observed their behavior and, by hunting them, discovered the wealth that their liver contained. It quickly became a great gastronomic dish.

Currently, the production of duck foie gras is concentrated by 90% in Europe, with France and Spain standing out as the main producers. The birds follow a strict quality control so that the product that reaches their kitchens is of the highest quality.

But, how to distinguish between different foie gras? In the market, you will find very different foie gras: fresh, duck, canned, mi-cuit (semi-cooked)... It should be noted that the highest quality foie gras is fresh, already prepared to cook to taste or bake.Although, in this post we are going to focus on duck foie gras, which weighs around 500 – 600 grams and has a characteristic beige color. If when you go to the market or the supermarket, you find foie of larger size, dark color and bruises, you are in front of a lower quality foie.

Now, you know the properties of foie gras and its characteristics, so you can acquire it without inconveniences. Therefore, the time has come to teach you three simple recipes so that you can taste this foie. Let's go there!


We started with a simple recipe since it does not include too many foods, and the star product is foie.

The ingredients that you will need are the following:

  • Fresh duck foie gras
  • Salt and pepper
  • Sauce or dressing to taste

Once the quality fresh duck foie has been purchased , it has to be cut into thick slices (about 2 cm) since when frying it, the fats are lost and evaporate, so the slice can break. When you have the slices cut, carefully remove the veins with a knife.

Next, put the slices in a very hot frying pan, adding salt and pepper on both sides. You don't need to add oil or butter to the pan, as the foie's own fat will cook it to perfection.

It is customary to fry the foie about 30 seconds on each side, leaving the slice golden on the outside and creamy inside. Adapt it to your taste!

When the slices are cooked, place them on kitchen paper so that excess fat is absorbed. You can now prepare the dish and add sauce or dressing to the foie, if you wish.

An exquisite and simple dish that will surely succeed!


Ingredients for two people:

  • 400 gr of baby eels
  • garlic
  • 1 pinch of sweet paprika
  • Olive oil
  • Brandy
  • 1 egg per person
  • Foie gras duck gras

The recipe begins by peeling the garlic cloves, cutting them in half and browning them in a pan with olive oil. When they begin to be golden, add the eels to the pan and also the pinch of sweet paprika. Next, a good jet of Brandy is flambéed. Once flambéed, remove the pan from the heat and reserve the eels, spread over two plates.

Then, poach the eggs and serve one on top of each eel plate. Finally, and to give the recipe an exquisite touch, some duck foie gras flakes are added on top, which with the heat of the eels and the egg will be perfectly cooked.

As you can see, It is an ideal dish to serve a night with guests since its quick preparation and its new flavor will surprise everyone.

The following recipe turns a typical dish, such as a hamburger, into a true delicacy.


Ingredients for 4 people:

- 4 hamburgers

- 2 tablespoons of extra virgin olive oil

- 100 g of meat concentrate

- 1 teaspoon of cornmeal

- 80 ml of red wine

- 4 tablespoons of unsalted butter, at room temperature

- Salt and pepper

- 300 gr of duck foie gras, cut into slices

Before starting the recipe, pre-heat the oven to 200ºC with heat from above and below.

Furthermore, in a bowl mix the flour with two tablespoons of meat concentrate and set aside.

Once the oven is prepared and the mixture of meat concentrate and flour, add 2 tablespoons of olive oil in a frying pan and heat it. Once hot, add the burgers and fry to taste. When they are fried, transfer them to a container suitable for the oven and introduce them for about 5 minutes. Thus, we will get the hamburger to cook from the inside without losing its juice. In other words, it was tender on the inside and crispy on the outside.

Meanwhile, in another pan, add the wine over low heat and the mixture of meat concentrate and flour that we had previously reserved. We cook it over low heat until the consistency is thick. Remove from the heat and set aside.

We take the hamburger buns, spread them with two tablespoons of butter and toast them in the oven.

Next, heat a frying pan without oil and add the foie fillets seasoned with salt and pepper, until golden brown.Once cooked, they are transferred to a plate with kitchen paper to absorb excess fat.

We already have all the ingredients cooked to start assembling our hamburger. We start with the base of the bread, put the hamburger on top with a little meat concentrate sauce, cover it with a slice of foie gras and place the other bread on top. Don't miss it, a gourmet burger!


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