Rougié duck foie gras / truffle / beetroot

For the duck foie gras terrine with truffle

1 kg denerved duck foie gras

8 g salt

4 g pepper

3 g nutmeg

6 g sugar

60 g freshly grated truffle


Place in a 50°C oven for 25 minutes.


For the duck foie gras praline

300 g duck foie gras terrine

A dash of Lustau East-India sherry

1 dl stock 

1.5 dl cream

8 sheets of gelatine

nutmeg, salt and pepper


Heat the stock and add the pre-soaked gelatine. Leave to cool.

Blend the foie gras in the Thermomix for a few seconds, add the seasoning and sherry, the cream and stock. Blend for a few more seconds, fill a piping bag with the mixture and pipe into the silicone moulds.

Place in the freezer; once frozen remove from the freezer and roll into a ball in the palm of your hands.

Coat the balls in the sherry jelly one by one.


Sherry jelly

4 dl sherry

6 dl water

40 g vegetarian gelatine


Place all the ingredients in the Thermomix and heat to 100°C.

Use the jelly coating while it is still warm, otherwise simply leave to cool.


Beetroot mash

4 beetroots


raspberry vinegar





coarse salt


Combine all the ingredients and cook until the beetroot is done.

Remove the skin from the beetroot and blend in the Thermomix, add food colouring if required (this can also be added at the start of the cooking process).

Drain and sieve.


Beetroot meringue

200 g beetroot puree

25 g albumina powder

75 g icing sugar


Combine all the ingredients and lightly beat for a good 5 minutes.

Place in a piping bag, pipe out and leave to dry off in the Easydry for 24 hours.

Store in an airtight container.


Beetroot pickle

4 dl water

80 g sugar

2 dl raspberry vinegar



Cook everything together and then sieve.

Leave to cool down.


Beetroot cream

200 g beetroot puree

300 g Greek yoghurt

4 g agar agar

Salt and pepper


Place all the ingredients in the Thermomix and briefly heat to 90°C. Leave to cool down.

Blend in the Thermomix until you obtain a smooth mass.



Garnish the dish with endive in vinaigrette, fresh truffle shavings and affila cress.

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