Compatible versions
Foie gras vapeur aux épices, abricots secs et pruneaux
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 400 - 500 g de foie gras de canard cru (1 lobe)
- 7 g de sel
- poivre moulu
- 80 g d'abricots secs, coupés en quatre
- 60 g de pruneaux dénoyautés, coupés en quatre
- 1 c. à café bombée de quatre-épices
- 800 g d'eau
- Nutrition
- per 1 portion
- Calories
- 3330 kJ / 796 kcal
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 79 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Soupe de champignons, amande et fruits secs
35min
Tagliatelle fraîches aux cèpes
1h
Beignets de crevettes et de patates douces
1h
Velouté de champignons et noisettes XXL
40min
Fiadone au citron
3h 50min
Gaspacho de tomate aux croûtons persillés
20min
Calamars sous-vide
4h 15min
Petit gâteau à l'orange amère et à l'huile d'olive
45min
Pommes en croûte feuilletée
2h 30min
Recette du chef Eric Guérin : Lotte champignons noisettes, panais, jus de champignon sarrasin et condiment ail
1h 30 min
Riz à la noix de coco (arroz con coco)
35min
Masfouf (graines de couscous aux fruits secs)
1h 20min