Seared duck foie gras with quince gelée open-faced sandwich (Tartine de foie gras poêlé aux coings confits) from The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen (page 77) by Pascal Rigo and Paul Moore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Granny Smith apples for quinces, apple brandy for quince liqueur, European-style butter for duck fat, and sea salt for Guérande salt.

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