Vins de Bergerac et Duras

Foie gras and walnut bites, strawberry jam

To be enjoyed with :

Bergerac rouge | Haut-Montravel | Monbazillac | Saussignac

1/ The day before, hull and quarter strawberries and place them in a pan with sugar and lemon juice. Bring to the boil. Lower the temperature and add thyme. Leave to cook for 30 minutes. Stir regularly. Once thick, remove jam from the heat, leave to cool and refrigerate.

2/ Cut 8 slices of foie gras. Heat slice for 1 minute on both sides in a hot pan. Remove from pan, keep warm and leave the juice in the pan.

3/ Dice foie gras and place in a bowl. Slowly bring cream to the boil and pour on top of foie gras. Blend with a hand blender until smooth. Season. Pour into a mould with 40mm hemispheres and refrigerate overnight.

4/ On the day, finely chop walnuts. Remove foie gras hemispheres from moulds and join together to form balls. Roll balls in flour, beaten egg then the walnut crumb.

5/ Heat oil to 180ºC. Fry bites until golden. Drain on kitchen paper before serving with strawberry jam.


Serves 4


  • 500g Périgord strawberries
  • 200g caster sugar
  • Juice of 1/2 lemon
  • 4 sprigs of thyme


  • 100g ground Périgord walnuts
  • 160g whole cuit Périgord foie gras
  • 50ml double cream
  • 50g flour
  • 1 egg
  • Frying oil
  • Sea salt, pepper

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