Duck and foie gras tart with roanne sauce

Credit: Valéry Guedes

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.

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Step 1: 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.

Order the poultry in advance, explaining to the butcher that you need: 5 1/2 ounces (150 g) of chicken fillets, the thighs boned and without skin and the carcass and the trimmings separately.

Finely mince the thighs of the duckling (or duck) and the neck of pork. Put them into a mixing bowl with the other meats.

Take the crusts off the slices of bread and discard them. Cut the bread into strips 1/2-inch (12-mm) wide, then dice. Mix them with the cram and allow the bread to soak up the cream.

This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits

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