4 Serves
66 Mins
19 g
48 g
27 g
Preheat your oven to 190°C and bake the croissant dough until golden brown and crisp.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
31 µg / 2.4 µgFolate
507 µg / 400 µgCalcium
43 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
465 mg / 2,300 mgZinc
2 mg / 11 mgCopper
3 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
13 g / 20 gCholesterol
359 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Score the duck foie gras in a crosshatch pattern and season generously with salt and pepper.
Heat a heavy-bottomed frying pan over medium-high heat and sear the seasoned foie gras for 1 to 2 minutes per side until deeply browned and caramelized.
Slice the baked croissants open using a serrated knife and place the seared foie gras inside.
Serve immediately while the foie gras is warm and the croissant remains crisp.
Duck Foie Gras
Salt And Pepper
Olive Oil
Vitamin A
7001 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
31 µg / 2.4 µgFolate
507 µg / 400 µgCalcium
43 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
13 g / 20 gCholesterol
359 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
2 mg / 11 mgCopper
3 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgAlcohol
0 g