Vins de Bergerac et Duras

Pan-fried foie gras on toast with strawberry and rosemary jam

To be enjoyed with :

Bergerac blanc sec | Côtes de Duras blanc sec | Haut-Montravel | Monbazillac | Montravel blanc sec | Saussignac

1/ Hull and quarter strawberries and place in a pan with sugar and lemon juice. Bring to the boil. Lower the temperature, add rosemary and pink peppercorns. Leave to cook for 30 minutes. Stir regularly. Once thick, remove jam from the heat, leave to cool and refrigerate for 1 hr.

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/ Brown slices of bread in foie gras fat on both sides in the pan on a medium/high heat.

4/ Top each slice of bread with one slice of Périgord foie gras, add a little strawberry jam, some crushed pink peppercorns, sea salt and serve immediately.


Serves 4


  • 500g Périgord strawberries
  • 200g caster sugar
  • juice of 1/2 lemon
  • 2 sprigs of rosemary
  • pink peppercorns


  • 300g cru Périgord foie gras
  • 8 slices of rye bread
  • sea salt

It's better
when we share

Do you like this recipe ? Share it !

Other Recipes