Duck foie gras roasted with cabbage and apples

For 4 people
Preparation time : 30min
Cooking time : 12min


  • 1 raw duck foie gras (500 g)
  • 2 Golden Delicious apples
  • 1/2 green cabbage with a firm heart
  • 1 tbsp finely-chopped chives
  • 1 tbsp duck fat                         
  • 1 tsp crushed black pepper
  • Coarse salt, fine sea salt and pepper from a mill


  1. Cut the cabbage in strips 1.5 to 2 cm wide and wash well. Plunge the cabbage strips in a large quantity of boiling, salted water, and cook for 2 to 3 minutes. The cabbage should still be slightly crunchy. Next, chill it in cold water and drain.
  2. Preheat the oven to 200°C (390°F). Season the foie gras with fine sea salt and pepper from the mill.
  3. Arrange the foie gras in a hot, non-stick, oven-safe pan, and brown on each side, starting with the convex side, then put the pan in the oven for 12 minutes.
  4. Peel the apples. Cut them into 1 cm cubes. Render the duck fat in a pan, sweat the apple cubes without browning them, coat them in fat and stir gently with a wooden spatula. Add the cabbage strips and reheat. Salt, pepper and mix well.
  5. Arrange the roast foie gras on the cabbage and apple, then sprinkle with chopped chives, crushed black pepper and fine sea salt.