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.



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.

Mix the meats with the Cognac, the whole egg, 1 egg yolk, and the pistachios. Add the diced bread. Mix well. Weigh the mixture. Season it with 1 tablespoon (17 g) salt and a pinch of pepper per 2 pounds (1 kg). Mix again.

Add the flour. Mix well. Dice the foie gras and add that to the filling. Leave the filling to rest in the refrigerator for 1 hour. Peel the shallots and cut them in half. Dice them into small cubes and add them to the filling.

The small quantity of flour added to the filling is going to absorb the fat; it does not make the mixture heavy in any way.

Step 2: Making the crust

Preheat the oven to 350°F (180°C). Roll out one package of pastry on parchment. Place a circle 7 inches (18 cm) in diameter in the middle. Fill it with the filling. Smooth it out with the back of a spoon. Gently remove the circle. Mix the remaining egg yolk with 1 teaspoon of water and a pinch of salt. Brush a little of this glaze around the edge of the filling.

Be sure to fill the circle completely–don’t leave any gaps. This will make sure the tart holds its shape.

Lay the second layer of pastry over the filling. Press carefully to make the edges stick together. Trim the pastry to within 1/2 inch (12 mm) of the filling. Take away the surplus pastry, and put it aside. Trim the parchment to within 1/4 inch (6 mm) of the pastry. Brush the tart with the egg yolk glaze.

Press all around the edge of the tart with the back of a pasgtry wheel to adhere the two layers together. Cut some decorations out of the pastry scraps, using cookie cutters.

Make a little hole in the middle of the tart with the point of a peeler by turning it around gently. Mark out furrows on the top of the tart. Stick the pastry decorations on top of them. Make a small ball of pastry and place it on the “chimney.” Glaze the top of the tart again. Slide the tart onto a baking tray with its paper. Place it in the oven and bake for 50 minutes.

The little “chimney” in the middle of the pastry lets the steam escape during baking. The little ball hiding the hole does not stop this from happening and it’s more attractive than using aluminium foil or paper parchment.

Stick the decorations on the tart quickly. If you take too long, the glaze will dry and they will not stick properly.

Step 3: Make the roanne sauce

Melt 2 teaspoons (10 g) of butter in a saucepan. Add the duckling or duck carcass and trimmings. Peel the shallot and cut it into rings. Peel the garlic cloves and cut them into pieces. Add the shallots and garlic to the pan. Mix them and leave them to cook for 5 minutes. Add the stock cube and the wine. Simmer for 20 to 25 minutes.

Beat the remaining butter to soften it. Add the flour, little by little, while mixing, to make a beurre manié. Strain the sauce through a fine sieve. Bring it to a boil, then remove the fat with a skimmer.

Put half of the beurre manié into a ladle. Add a little sauce and beat it with a whisk. Pour it into the sauce and mix well. Add the rest of the beurre manié in the same way. Leave it to cook for 5 minutes. Check the seasoning.

You dilute the beurre manié in a ladleful of sauce before adding it to the rest of the mixture to make sure that it does not form lumps.

Dice the foie gras. Strain the sauce again. Add the foie gras and the Cognac.

Serve the tart hot with the hot Roanne sauce.

This tart is served hot with its sauce. You could also let it cool down to room temperature, then place it in the refrigerator and serve it cold the following day without the sauce but with a well-seasoned salad.

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

Other recipes by Paul Bocuse