VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
- Cuisine: French
- Serves 2
Revel - Ax-3 Domaines
Today Le Tour passes through the Languedoc region and French chef, Gabriel Gaté, talks about the local gastronomy and makes a delicate duck, green bean and foie gras salad. Sommelier Christian Maier serves a lovely local red wine to go with the duck. For more Tour news, visit the SBS Tour de France website.
Ingredients
2 boneless duck fillets, skin onSalt and freshly ground black pepper
1 tbsp extra virgin olive oil
150 g green French beans, topped and tailed
1 tbsp red wine vinegar
3 tbsp walnut oil
1/2 shallot, finely chopped
1 tbsp chopped walnut flesh
1 tbsp finely cut chives
8 cherry tomatoes
About 30 g foie gras, cut into 1 cm squares
Preparation
Preheat the oven to 100°C.Season the duck fillets with salt and pepper.
Heat the olive oil in an oven-proof frypan on medium heat then cook the duck fillets, skin-side down, for 2 minutes. Turn the duck fillets over, then roast in the preheated oven at 100°C for about 12 minutes.
Remove the duck from the oven and allow to rest and cool for about 15 minutes.
Meanwhile, cook the green beans in salted boiling water until just done. Drain the beans and cool in cold water, then drain again.
Place a pinch of salt and a little black pepper in a bowl. Mix in the red wine vinegar and walnut oil. Stir in the chopped shallot and walnuts and half of the chives. Add the halved cherry tomatoes and the beans.
Thinly slice the duck fillets and arrange on two plates in a circle pattern. Spoon the bean salad into the centre and top with the foie gras squares.
Sprinkle with the remaining chives and serve.
If you enjoyed this Duck salad with French beans and foie gras recipe then browse more French recipes, salad recipes, quick recipes, recipes for 1 or 2 recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
Featured Food & Recipes
Hot Tips
Tongs or fork
Avoid using a barbecue fork when turning steaks or meat on the barbecue (opt for tongs instead). The fork will pierce the meat encouraging the precious juices to flow out, rather than stay inside the meat and keep it tender.
Glossary
Panettone
A large round, yeasted fruitcake from Italy, traditionally eaten at Christmas and Easter. It can be served as a dessert, accompanied by a sweet wine.
