Marbled Foie Gras with Pistachios, Apricots, and Gingerbread Recipe | Yummly

Marbled Foie Gras with Pistachios, Apricots, and Gingerbread

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Quick, easy, and in 30 minutes have a luxuriously smooth marbled Foie Gras. Balsamic vinegar, pistachios, and gingerbread are used to elevate the gamy taste of Foie Gras and add bitterness. Delicately paired with the sweetness of dried apricots and nutty, smooth, texture of the hazelnuts. Serve next to some bright succulent apricots, a few baby spinach leaves, crackers, and scattering over a few bright green, chopped pistachios for an artistic mouth-watering appeal.


  • 8 dried apricots (soft, plus 4 apricots for presentation)
  • 40 grams unsalted pistachios (plus 20 grams for presentation)
  • 6 slices gingerbread (0.5 cm thick)
  • 400 grams foie gras (deveined duck)
  • 100 grams baby spinach
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons hazelnut oil
  • salt
  • ground black pepper
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    1. Dice 8 dried apricots in small cubes.
    2. Chop the pistachios with a knife or with a rolling pin without reducing them to powder.
    3. Cut the gingerbread slices depending on the size of circle or rectangle forms used.
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