Recipe ideas

Mi-cuit foie gras salad with Guinettes®

ingredients (serves 4 )

  • 1 mi-cuit duck foie gras weighing 300 g
  • 600 g of lamb’s lettuce
  • 12 cl of Guinettes®
  • 5 cl of balsamic vinegar
  • 10 cl of olive oil
  • 4 tomatoes
  • freshly-ground salt and pepper

Recipe steps


Preparation (10 minutes)     
Sort, wash and drain the lamb’s lettuce.
Peel the tomatoes, make 4 roses with the skin, then dice the flesh.
Dice or half slice the mi-cuit foie gras.

Vinaigrette :
Heat the Guinette® cherries with their juice, strain them and keep warm.
Reduce the juice to half with balsamic vinegar then, off the heat, add the olive oil. Season.

Presentation :
Place the lamb’s lettuce in the middle of the plate. Add the diced or half-sliced foie gras, the tomatoes and the Guinette® cherries, then drizzle with tepid vinaigrette.

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Distillerie du Périgord s’engage pour une consommation responsable.

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