Half-cooked duck foie gras with spices and citrus chutney


Here’s a festive recipe by Marcel Ravin, Chef at the restaurant Blue Bay, that is perfect for your year-end holiday gatherings.  

Half-cooked duck foie gras with spices and citrus chutney

Marcel Ravin – The Blue Bay



Servings: 4



1.5 kg deveined foie gras

4 plain crêpes (no sugar)


Skin and fillet the soles.

Make a thin stuffing by mixing white fish meat, liquid cream, egg whites, salt, pepper and nutmeg.

Spread the stuffing on the fillets. Roll the fillets in baking paper and cook at a low temperature (60°C) for 20 minutes.


Spice mix for foie gras

0.10 g finely ground salt

0.5 g sugar

0.2 g ground nutmeg

0.1 g white pepper

0.1 g ground cinnamon

0.75 L red Port wine

0.100 L aged rum


Citrus chutney

2 green apples

2 Williams pears

0.300 g kumquats

1 g Espelette pepper

2 g Xérès vinegar

0.50 g honey

1 grapefruit

1 star anise





1. Foie gras with spices

Devein the lobes of foie gras then season with the spice mix. Add the alcohol and leave for around 30 minutes at room temperature. Assemble the terrine by lining the mould with the plain crêpes then add the marinated foie gras. Wrap the terrine in film, place it in a steam oven at 85°C, and remove when it’s 37°C in the centre. Refrigerate for 24 hours under a terrine press before slicing.


2. Citrus chutney 


a)       The kumquats: Blanch 3 times then prepare a confit with some water and 10% sugar. Cook until soft then finely chop with a knife.

b)       The apples and pears: Peel and cut into pieces. Sauté with a little honey then deglaze with the Xérès vinegar until the texture looks like compote. Add the grapefruit segments and the star anise.

Add the kumquat, pears, apples and grapefruit and mix until smooth.



Book a table at the restaurant Blue Bay to enjoy delicious recipes by our Chef Marcel Ravin. Call now: +377 98 06 03 63.