RECIPE N°1: Duck Foie Gras, olive melba toast and a raspberry and bush peach sauce

Foie Gras is a French gastronomic speciality that is by far one of the most popular items on festive menus. Given its melt-in-the-mouth texture and delicate flavour, it is the king of festive starters.

It has been paired with fruit many times before. Indeed, the acidity and sweetness of the fruit serve to bring out the well-rounded flavours of the Foie Gras. To change from the classic Foie Gras and fig pairing, Christian LE SQUER suggests a fruit accompaniment for this fine dish that includes lemon, raspberry and bush peach, all enhanced by an exotic hint of ginger.

A medley of flavours to savour.





Duck Foie Gras, olive melba toast and a raspberry and bush peach sauce


Preparation time: 15 minutes

Ingredients – 4 servings:

– Sauce

The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

  • 200 g duck foie gras terrine
  • 4 slices of farmhouse bread
  • 200 g of lamb’s lettuce and mesclun salad mix
  • Chopped chives
  • 20 g Nyons black olives
  • Rapsberries



– Sauce

In a mixing bowl, combine the whole-grain mustard with the lemon and ginger infused olive oil, and then add the raspberry infused vinegar and the bush peach infused vinegar.

– Dish

Pit the olives and dry them for 2 minutes in the microwave (or for 5 minutes on a baking tray in the oven at 200°C ).
Once dried, flake with a fork.
Cut the foie gras terrine into 5 mm thick triangular slices.
Cut 4 slices of farmhouse bread and toast in a frying pan or oven.



Arrange the triangle of foie gras and the slice of farmhouse bread side by side in the centre of a plate.
Sprinkle dried olives and chopped chives over the slice of bread.
Scatter over some lamb’s lettuce and mesclun salad mix and raspberries.
Finish with a few dabs of sauce.




Download the recipe sheet, click here: