Morels stuffed with foie grass in cream sauce

Morels stuffed with foie grass in cream sauce

People: 4


  • 32 medium morels
  • 150 g fresh duck liver 
  • 2 spring onions
  • 1 glass of cream
  • A few drops of cognac
  • Oil
  • Salt
  • Pepper

Recipe Morels stuffed with foie grass in cream sauce

  1. First of all, leave the fresh foie grass to cool for an hour, and then remove the veins from it.
  2. Then cut the foie grass into very small pieces, season it with salt, pepper and a few drops of cognac, and squash it with a fork until it forms a very fine paste.
  3. Select the morels, cut off the lower part of the stem and wash them until all the earth is removed.
  4. Next, put the foie grass mixture into a piping bag and fill the morels.
  5. In a frying pan with a little oil, sear the morels on all sides and put aside.
  6. In the same frying pan and with the fat that the foie grass has released, fry the finely chopped spring onions over a very low heat.
  7. Add the liquid cream, the stuffed morels and salt and pepper, and leave to cook for 7-8 minutes over a very low heat, taking care not to let the cream stick to the bottom of the pan.
  8. Finally, serve the morels stuffed with foie grass on a plate. Bon Appetit!


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