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Nem de foie gras served

Nem au Foie Gras d’Oie et Pain d’Epices

Course Canape
Cuisine French
Author Anon


  • 250 g Raw Foie Gras
  • 6 sheets Brick or Filo Pastry
  • 6 medium slices Gingerbread
  • 20 g Rocket
  • 1.5 tablespoons Goose Fat
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Runny Honey
  • Salt and pepper


  1. Cut the gingerbread and foie gras into small dice
  2. Take a leaf of brick or filo and lay it flat. Fill it with a 'sausage' shape of about a sixth of the gingerbread, foie gras and rocket. Season with salt and pepper.
  3. Fold in the ends of the pastry over the sausage, then roll it up loosely
  4. Mix the honey and vinegar in a bowl
  5. Heat the goose fat in a large frying pan and then cook the nems, turning them constantly until they are golden brown on the outside
    cooking nem de foie gras
  6. Serve hot with the honey and vinegar dipping sauce on the side. You can cut the nems into slices for canapes or serve a whole nem as a starter.