Chefs of luxury restaurants in the South-West of France love to use fruits as accompaniments to foie gras to surprise and delight their diners: using rich fruity sauces enables them to escape from the trappings of traditional recipes (like foie gras with truffles and Sauternes) to invent and present new associations of flavors.

A dish combining warm, sweet, and caramelized fruits with the freshness of a slice of fresh foie gras terrine offers a perfect tasting experience! 

Whether cooked, semi-cooked, or pan-fried, foie gras benefits from being served alongside with fruity flavors that enhance it like never before, so, which fruits go with foie gras? And how to succeed the perfect marriage of sweet and sour? Here are the top four most magical gourmet combinations.

1- Stuffed figs with foie gras, a pure delight.

Have you ever fallen for a fig stuffed with foie gras? Sweet and tangy, the fruit of the common fig tree pairs perfectly with the natural and balanced taste of preserved foie gras - like the foie gras from Périgord d'Espinet. Moreover, the low sugar content of the fig reveals all the subtleties of the foie without overpowering it.

So, how best to prepare these delicate fruits with their smooth flesh? Simply roast in butter with a drizzle of honey! The only drawback is that they are in season only from July to September, a time when foie gras rarely appears on our tables!

Fortunately, dried figs work equally well with foie gras: add them to homemade bread, for example, or make a delicious fig purée with red wine that will taste sublime with a terrine! 

Don’t forget, for a quick but indulgent snack in front of the TV, there is always duck foie gras on toast with a side of fig jam! 

2- Pear and apple: A natural and sweet treat

Fruits and foie gras enjoy a tenderly symbiotic relationship. However, with the pear and apple, it actually borders on passion! These juicy and melting fruits can be caramelized in a pan with a little brown sugar: combined with a pan-fried or preserved foie gras it will take you to a culinary heaven! The pear is also particularly good in spicy combinations: try adding a touch of ginger or putting thin slices of pear on some gingerbread.

A suggestion for a perfect recipe? On a slice of toasted Vendée brioche covered with ginger chutney, place a few slices of pan-fried William pears, small pieces of foie gras from the Southwest and some walnut pieces. 

3- The grape: A delicious experience

The Vineyards and the duck have a lot in common. A symbol of the land, passion, and know-how, both are a source of pride for French gastronomic heritage. What could be more natural than to eat foie gras with some grapes? Crunchy and juicy, they bring undeniable freshness to a pan-fried escalope, duck foie gras, and even to our delicate and refined goose foie gras.

Always choose a white grape, subtle enough to complement the richness of foie gras. Served plain or chilled with port wine or Sauternes, these grapes will add a touch of whimsy to your guests' plates!

4- Mango: An exquisite tropical fusion.

Mango not only enhances an exotic fruit salad! Its orange, fragrant flesh complements foie gras in the most unexpected way! So, how can you make the most of this colorful tropical fruit? In chutney, of course, but also cut into cubes and candied with honey, the "tropical peach" can be placed between a slice of gingerbread and a powerful Label Rouge duck foie gras from the Landes, even bolder: a mango-passion fruit jelly whose color and flavor combine to ensure a magnificent and refined presentation and tasting. 

Discover the pleasure of pairing the delicacy of foie gras with the diversity of fruits to create unforgettable moments at the table!