4 Serves
70 Mins
7 g
13 g
5 g
Preheat your oven to 175°C. Using a serrated knife, carefully cut the top off the baguette and scoop out the soft interior to create a hollow shell.
Ingredients, vitamins, and health benefits
Baguette
Duck Foie Gras
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
15 µg / 2.4 µgFolate
227 µg / 400 µgCalcium
20 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
117 mg / 2,300 mgZinc
1 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a mixing bowl, combine the duck foie gras with chopped fresh figs. Season the mixture lightly with salt and pepper.
Stuff the foie gras and fig mixture into the hollowed baguette. Brush the exterior of the bread lightly with olive oil.
Place the stuffed baguette on a baking sheet and bake in the preheated oven for 40 minutes until the bread is golden and the filling is warmed through.
Salt And Pepper
Fresh Figs
Olive Oil
Vitamin A
3400 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
15 µg / 2.4 µgFolate
227 µg / 400 µgCalcium
20 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
French
FrenchZinc
1 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g