At table


Tournedos of duck, escalope of foie gras fried with truffles

Food/wine pairing

Jad’or en muscat

Proposed par

Les Foies Gras Lucien DORIATH

Located à

Soultz-Les- Bains

 Ingredients (for 4 people)

  • 4 duck tournedos
  • 4 escalopes of raw foie gras
  • 40 g fresh truffles
  • 600 g potatoes
  • 400 g seasonal vegetables
  • 20 g flour
  • Salt and pepper from the mill


  • Season the tournedos with salt and pepper, then fry them (without fat) for 2 minutes on each side, starting with the skin, to obtain a nice colour. Leave to rest in a dish for a few minutes.
  • Then cook the tournedos for 7 minutes in the oven (preheated beforehand) at 200° C. After cooking, set them aside for 4 minutes covered with aluminium foil.
  • In the meantime, heat a frying pan and place the foie gras escalopes in it, which have been salted, peppered and floured (both sides). Cook for about 2 minutes on each side and drain on absorbent paper.
  • At the same time, prepare mashed potatoes and some roasted vegetables.
  • Arrange on a plate and grate the fresh truffle over your preparation.

Bon appétit ! 

Les Foies Gras Lucien DORIATH

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