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Foie Gras with crusty gingerbread and balsamic strawberries

Rate this recipe 3.6/5 (13 Votes)


  • 8 uncooked foie gras slices 1-2 oz each
  • 1 gingerbread 5 oz
  • 1 basket of strawberries
  • scant 1 cup balsamic vinegar
  • salt
  • cream of balsamic vinegar


Servings 4


Step 1

Cut the gingerbread in slices and sear it for 20 minutes in the oven at 200° F.

Step 2

Cook the seasoned slices of foie gras with sea salt and pepper in a plancha (grill) for 1 minute on each side.

Step 3

Caramelize the fresh strawberries and add the balsamic vinegar.

Step 4

Garnish the dinner plate with the foie gras alternating with the gingerbread. Use the fresh stawberries, the cream and the balsamic vinegar to decorate the plate

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  • 7-9 medium-sized strawberries
  • 1 puff pastry
  • 1 chocolate bar
  • 1 egg yolk
  • Almond slivers
  • Powdered sugar


  1. Preheat oven to 350°F.
  2. Cut the strawberries into halves.
  3. Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
  4. Place the bar of chocolate in the center, then top with a layer of strawberry halves.
  5. Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
  6. Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
  7. Sprinkle almond slivers on top.
  8. Bake for 20-22 minutes.
  9. Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
  10. Serve and enjoy!

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Foie Gras with crusty gingerbread and balsamic strawberries Strawberry-Basil ‘n Cream