FOIE GRAS TART recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Archer›Foie Gras Tart Recipe

Foie Gras Tart Recipe

Inspired by Archer
Time2h
Serves6

rougié foie mousse, vanilla tart, duck rillette, stone fruits

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Ingredients

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Foie Gras Mousse

Vanilla Tart Crust

Duck Rillette

Stone Fruits

Method

Make the Vanilla Tart Crust

  1. 1

    Prepare the dough

    In a bowl, mix the flour, powdered sugar, and vanilla extract. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.

  2. 2

    Bake the crust

    Preheat the oven to 180°C (350°F). Roll out the dough and place it in a tart pan. Prick the bottom with a fork and bake for 15-20 minutes until golden. Let it cool.

Prepare the Foie Gras Mousse

  1. 3

    Blend the ingredients

    In a blender, combine the foie gras, heavy cream, salt, white pepper, and cognac. Blend until smooth and creamy.

  2. 4

    Chill

    Transfer the mousse to a bowl, cover, and refrigerate for at least 1 hour to set.

Make the Duck Rillette

  1. 5

    Shred the duck

    In a bowl, shred the duck leg confit. Add duck fat, thyme, minced garlic, salt, and pepper. Mix well.

  2. 6

    Chill

    Transfer the rillette mixture to a container and refrigerate until ready to serve.

Prepare the Stone Fruits

  1. 7

    Prepare the fruits

    In a bowl, combine the sliced peaches, plums, and apricots. Drizzle with honey and sprinkle with chopped mint. Toss gently to combine.

Assemble the Tart

  1. 8

    Layer the ingredients

    Spread the foie gras mousse evenly over the cooled tart crust. Top with duck rillette and arrange the stone fruits artistically on top.

  2. 9

    Serve

    Cut into slices and serve chilled or at room temperature.

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