Sautéed Duck Foie Gras, Candied Smoked Paprika & Almond Tuile

One&Only Royal Mirage

Sauteed Duck Foie Gras | One&Only Royal Mirage

Ingredients (For 10 Portions)

Main Ingredients

  • Raw duck liver foie gras (80g x10)
  • Salt and pepper to taste

Almond Tuile

  • Water (200ml)
  • Butter (480g)
  • Glucose Syrup (200g)
  • Icing Sugar (600g)
  • Pectin - optional (10g)
  • Almond Flakes (250g)

Candied Smoked Paprika

  • Water (500ml)
  • Sugar (175g)
  • Ginger (15g)
  • Garlic Cloves (2pcs)
  • Bay Leaf (1pc)
  • Smoked paprika powder (1tbsp)
  • Red bell pepper (6pcs)
  • Melted cocoa butter with red food colour
  • Crushed gingerbread (for plating)




  1. Melt the butter and place in a bowl and add the water, glucose syrup, icing sugar and pectin. Mix it all well.
  2. Add the almond flakes to the mixture and mix all together.
  3. Preheat the oven to 175O
  4. Scoop the tuile batter with a tablespoon and place it flat and thin on a baking sheet. Use a fork to spread the mixture into a round shape, about 3cm diameter.
  5. Bake for approximately 7 minutes or until evenly golden.
  6. Set aside and let the almond tuiles to cool down.


  1. Preheat the oven to 150OC
  2. Roast the red bell pepper in the oven for approximately 35 minutes.
  3. Once roasted and cooled, peel off and remove the seeds
  4. Pour the water, sugar, ginger, garlic and bay leaves in a saucepan. Bring it to boil for around 5 minutes to make a syrup.
  5. Pour the cooled syrup through a fine mesh strainer into a blender.
  6. Put the bell pepper and smoke paprika powder into the syrup and blend until pureed
  7. Place the candy puree into semi-sphere moulds (approximately 3cm diameter) and place in the freezer for a minimum of 5 hours
  8. Once frozen, put two moulded purees together using a toothpick to hold, making a candy ball. Freeze for another 30 minutes.
  9. Dip the candy balls into the melted the cocoa butter with red food colour.
  10. Remove the toothpick immediately and set the candy balls aside.

Sauteed Duck Foie Gras | One&Only Royal Mirage


  1. Season the duck liver foie gras with salt and pepper.
  2. Sauté each side of the foie gras the until golden
  3. Preheat the oven at 180OC
  4. Place the sautéed foie gras in the oven for 2 minutes
  5. Quickly transfer to a paper towel to drain and discard fat


  1. Put some crushed gingerbread on one side of the plate to hold the candied smoke paprika
  2. Over the crushed gingerbread, place the candied smoked paprika with the almond tuile on top
  3. Place the foie gras adding a little of sea salt
  4. Serve the duck foie gras with candied smoke paprika and almond tuile.

Chef recommends taking a portion of foie gras with a little of candied smoked paprika and almond tuile, and enjoy all its flavours together.