Recette de foie gras végétal - Epycure

RECETTES Vegetable foie gras recipe

1min reading time

Foie gras is a staple of our holiday meals but we must not forget that most of the time, behind our taste pleasure lies a low nutrient content and excessive force-feeding suffered by the ducks. So this year, let's reconcile pleasure, health and animal ethics and experiment with vegetable foie gras, or “faux gras” as some call it. Here is the recipe:


For a jar or a small terrine of around 450 ml:

  • 100g cocoa butter
  • 100g shallots
  • 50g fresh shiitake
  • 70g cashew nuts
  • 250g chestnut puree
  • 1 C. tablespoon of sweet white wine
  • 15g malted yeast
  • 10g walnut oil
  • 20 ground black pepper seeds
  • 5g of salt
  • 1 C. teaspoon cinnamon
  • 1 C. teaspoon ground coriander
  • 1 pinch of nutmeg

For the “fat”:

  • 20g cocoa butter oil
  • 10g walnut oil
  • 1 pinch of salt
  • 1 pinch of turmeric

Steps :

  • Soak the cashews in water for at least 3 hours.
  • In a bain-marie, melt the cocoa butter. To book.
  • Slice the shallots, then brown them in a little olive oil, and add the washed, hulled and sliced ​​mushrooms. Cover then set aside.
  • In the bowl of a blender, pour the drained cashew nuts, chestnut puree, sweet white wine, malted yeast, walnut oil, spices, salt, ground pepper, shallot and mushroom mixture. cooled. Mix everything.
  • Pour the warm cocoa butter in several batches, while mixing to obtain a nice emulsion. Take regular breaks. The mixture obtained must be smooth and homogeneous.
  • Immediately pour the mixture into a small terrine or 1 or 2 jars. Place in a cool place.

For the “fat”:

  • Melt the cocoa butter then add the oil, salt and turmeric. Mix then pour over the foie gras.
  • Place in the refrigerator for a few hours or a few days as it keeps well.
  • Enjoy on toast, accompanied by fig jam or onion and fleur de sel confit.

Enjoy :)