--- title: Foie gras & onion confit description: Découvrez notre recette de foie gras de canard, sublimé par le condiment balsamique blanc & truffe d'été, pour un moment de partage inoubliable. image: https://www.perlesdesaveurs.com/hubfs/perles-cassis-foie-gras-350x350.jpg --- Découvrir nos produits [![logo-perles-de-saveurs-blanc](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-blanc.svg) ![logo-perles-de-saveurs-darl](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-darl.svg)](https://www.perlesdesaveurs.com/en/) - [Our solutions for you](https://www.perlesdesaveurs.com/en/nos-solutions-pour-vous) - [Our products](https://www.perlesdesaveurs.com/en/catalogue) - [Our recipes](https://www.perlesdesaveurs.com/en/nos-recettes) - [Our history](https://www.perlesdesaveurs.com/en/notre-histoire) - [Contact](https://www.perlesdesaveurs.com/en/contact) - [English](https://www.perlesdesaveurs.com/en/catalogue/foie-gras-confit-doignon) - [Français](https://www.perlesdesaveurs.com/catalogue/foie-gras-confit-doignon) En Starters # Foie gras & onion confit  Blackcurrant Flavor Pearls  ![couvert](https://www.perlesdesaveurs.com/hubfs/couvert.svg) 6 pers ![clock\_9053136](https://www.perlesdesaveurs.com/hubfs/clock_9053136.svg) Several days Share the recipe ![perles-cassis-foie-gras-750x680](https://www.perlesdesaveurs.com/hs-fs/hubfs/perles-cassis-foie-gras-750x680.jpg?height=680&name=perles-cassis-foie-gras-750x680.jpg) LIST OF INGREDIENTS 500 g raw foie gras 4 tbsp cognac 10 g salt 5 g pepper Filo pastry sheets Blackcurrant Flavor Pearls 3–4 tbsp onion confit Step 1 Preparation of the foie gras Let the foie gras sit at room temperature for 30 minutes and remove the veins and unwanted parts. Sprinkle the pieces with salt and pepper, making sure to coat them well. Place the foie gras in an airtight container and let it rest in the refrigerator for 24 hours. After 24 hours, take the foie gras out of the refrigerator, add the cognac and let it return to room temperature for about 1 hour. Preheat the oven to 100°C. Fill a terrine with the marinated foie gras, cover it and place it in a high-sided dish. Pour warm water up to one-third of the terrine. Bake in a bain-marie for about 30 minutes. Remove the terrine from the oven. Place another terrine on top to press it well and bring the fat to the surface. Set aside the foie gras in the refrigerator for 24 hours with the press. Remove it and place the foie gras back in the fridge for 3 days before tasting. Step 2 Crispy base Cut strips of filo pastry sheets. Lightly brush them with butter and curve them in a mold (or on a rack) to form small shells. Bake for 8–10 minutes at 180°C until golden. Step 3 Filling Place a small spoonful of onion confit in each base. Cut the foie gras into regular cubes (≈2 cm) and place them delicately on top.  Step 4 Finishing Sprinkle the foie gras with a few Blackcurrant Flavor Pearls. Lightly season with salt and pepper, then serve immediately.  Our products ## Products associated with this recipe [![Blackcurrant Flavor Pearls](https://www.perlesdesaveurs.com/hubfs/cassis.png) Blackcurrant Flavor Pearls See more](https://www.perlesdesaveurs.com/en/catalogue/perles-de-saveurs-cassis) ## Do you have a question? Need some advice? 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