Recipe Foie gras with fig and peach chutney

Foie gras is excellent but homemade is royal! Combined with the sweet notes of figs and peaches, you can enjoy a foie gras with a delicate, remarkable taste and, above all, unlike any other since it is you who made it.

Foie gras au chutney figues et pêches
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Preparation time:
20 min
Heat treatment time:
50 min
Community rating:


Number of persons: 4 servings
  • 1 fresh deveined foie gras
  • 14 g of salt / kg of liver
  • 4 g of pepper / kg of liver
  • 1 fig and peach chutney

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Devein the foie gras. In a bowl, make the salt/pepper mixture, and distribute it over the entire foie gras.
  • Take your jar previously cleaned with hot soapy water. Place the first lobe of liver inside and cover it with chutney. Then place the second lobe of liver on top.
  • Close your jar and proceed to the heat treatment for 50 minutes at 100°C.

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1 comment

Tout un foie dans une si petite terrine?
J’ai des doutes

Vaudaux-Allégret Catherine

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