Duck Foie Gras with Tender Peaches

Credit: Didier Loire
Ingredients (4 people)

Duck Consommé

Peach Marmalade

  • 2 peaches
  • 1 basil leaf
  • 2 black peppercorns
  • 1 ribbon lemon rind
  • fleur de sel

Half Stewed Peaches

  • 3 peaches
  • 4 teaspoons olive oil (2 cl)
  • 1 lemon, thinly sliced
  • 20 black peppercorns
  • 6 basil leaves


Step 1: Duck Consommé

Remove the skin and excess fat from the duck necks and wings, then dice into even cubes. Blanch, starting in cold water. Once at a boil,, drain and cool.

Put in a cast iron cocotte, and add the chicken consommé, the calf’s foot jelly, and the aromatics. Bring to a boil, and skim if needed. Add the bouquet garni, the peppercorns, and the coriander.

Put a sheet of parchment paper on the consommé, cover with a lid, and bake in a 250°F (120°C) oven for 3 hours.

Step 2: Foie Gras

One day ahead, remove the nerves from the top part of the foie gras, and season with salt, pepper, cognac, and port. Marinate overnight.

Reserve 1 cup of duck consommé for the duck heads, and bring the rest of the consommé to 175°F (80°C), plunge the foie gras in, and cook until the core temperature reaches 113°F (45°C).

Roll in plastic wrap when still warm, shaping it into a sausage. Plunge in the cooking consommé, then cool in a flash freezer and set aside in a cool place for 48 hours before serving.

Once cooked, take 1 cup (20 cl) of consommé, and set into aspic.

Step 3: Duck Heads

Remove the tongues and brains from the duck heads. Soak the tongues in ice water for 6 hours. Keep the brains on a tray.

Blanch the tongues, then cool in ice. Remove the first skin from the tongues, and cook in the 1 cup (20 cl) of reserved duck consommé. Once cooked, remove the cartilage from the tongue.

Sauté the brains in a non-stick pan, and deglaze in white wine. Place the brains on a stainless steel rack, cool, add the tongues, and baste all of the ingredients in olive oil and duck jus.

Peel the lemon completely, supreme, and dice into small cubes. Chop the chives.

Add the shallots, the lemon cubes, the capers, the chopped chives, and the freshly ground pepper, and marinate for at least 30 minutes.

Step 4: Peach Marmalade

Peel the peaches and halve. Remove the stone, break it, and reserve the almond inside.

Put the halved peaches with their almonds, the lemon rind, the black peppercorns and the basil leaf in a sous-vide bag (pressure 3.2, seal 7). Cook in a 196°F (90°C) double-boiler for 1 hour.

Cool quickly and mince the peaches with a paring knife.

Step 5: Half Stewed Peaches

Cut two peaches into 12 wedges each, mix with some olive oil, and spread on a non-stick tray.

Sprinkle with lemon slices and basil leaves, then place in a 250°F (120°C) oven to stew. Turn over when half-way done. The half-confit peaches should remain tender inside.

Peel the last peach and dice into an even brunoise.

Step 6: Plating

Mix the duck aspic and peach marmalade in a mixing bowl, then spread on the surface of large plates.

Remove the plastic wrap from the foie gras, cut in 8 nice slices, and divide amongst the plates.

Scatter the brunoise and peach wedges around the foie gras, and place the tongues and brains, coated with vinaigrette in between. Sprinkle with the fresh almond halves, and serve.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits