📌 Spring Broad Bean, Pea and Duck Foie Gras Spread

Posted 29 March 2026 by: Admin #Various

Prep Time

25 minutes

Cook Time

6 minutes

Total Time

31 minutes

Servings

4 servings

Got an impromptu aperitivo in two hours and zero ideas on what to serve? This spread solves the problem without breaking a sweat. Frozen broad beans, peas, a block of foie gras — and you’ve got something that really makes an impact.

Final result — The spring spread in all its generosity: the brilliant green of broad beans and peas, crowned with foie gras cubes and a veil of Espelette pepper.

The spread has this slightly cloudy jade green color, not the flashy green of a pesto but something softer, more spring-like. The golden cubes of foie gras placed on top melt slightly on contact with the still-warm cream. A pinch of brick-red Espelette pepper on top, and it already smells of cumin and herbs as soon as you approach the bowl. The warm pitas crackle slightly under your fingers before letting themselves be spread.

Why you’ll love this recipe

✓Ready in 30 minutes flat : Twenty-five minutes of prep, six of cooking — the rest is plating. No complicated techniques, no special equipment.

✓Foie gras without a special occasion : A 100g block in some pitas on a Friday night is more than enough to transform a mundane drink into something memorable. No need to wait for Christmas.

✓Legumes do the real work : Broad beans and peas provide a base that is both creamy and light. The foie gras arrives on top like a surprise guest — it doesn’t have to do much to shine.

✓It handles being prepared in advance : The green base can be made the day before without any problem. On the big day, you just have to cut the foie gras and warm up the pitas.

Ingredient Notes

Ingredients

Everything you need for this express spread: frozen broad beans, peas, duck foie gras, cream cheese, and the spices that make the difference.

Shelled frozen broad beans : Get them already shelled, you’ll save a huge amount of time. Fresh is better in June-July but in March frozen works perfectly — the texture is honest and the color holds well during cooking.
Whole duck foie gras : The word ‘whole’ on the label changes everything: it’s real muscle, not reconstituted mousse or light terrine. Keep it in the fridge until the last moment to cut it cleanly without crushing it.
Cream cheese (St Môret or ricotta) : Ricotta gives something lighter and slightly grainy, St Môret a bit creamier and saltier. Two tablespoons are enough — too much and you drown out the taste of the vegetables.
Zaatar : It’s a blend of wild thyme, sesame, and dried sumac. It smells like the Mediterranean and really changes everything on a hot pita. If you can’t find any, Herbes de Provence work perfectly fine, but try zaatar if you pass an Oriental grocery store.
Espelette pepper : Not there to hurt — rather for its brick-red color and that slightly fruity background you wouldn’t suspect. Adjust to your taste, but a teaspoon for the whole dish is reasonable.

Drain quickly, then rinse immediately under cold water

Boil a pot of well-salted water — generously salted. Throw in the broad beans and peas together, six minutes exactly. Meanwhile, keep the cold water tap within reach. As soon as the timer rings, drain and rinse the vegetables under cold water for a dynamic minute. This quick action sets the jade green of the spread — if you let it cool in the air, you’ll get a sad, dull khaki. Thirty extra seconds, all the visual difference.

Pulse, don’t blend continuously

Pour the drained vegetables into a tall bowl with the cream cheese, salt, pepper, cumin, and half of the Espelette pepper. Blend in short pulses rather than continuously. The idea is a texture that still has character — we want to feel the peas on the tongue, not a smooth canteen puree. Taste it. The cumin brings a warm, slightly earthy background that holds its own against the natural sweetness of the vegetables. Adjust salt if needed.

Cut the foie gras when it comes out of the fridge, not after

Take the block of foie gras out only at the last moment. Cold, it cuts cleanly into small one-centimeter cubes — once softened, it smashes and you lose the melting texture we’re looking for. Stir half of the cubes directly into the green spread, mixing gently. Arrange the rest on the surface so the cubes remain visible. Finish with the remaining Espelette pepper: the red color on the pale yellow of the foie gras looks great without effort.

Two minutes under the grill is enough for the pitas

Brush each pita with a drizzle of olive oil, sprinkle generously with zaatar. Slide them under a hot oven grill or into a very hot dry pan, two minutes max. They should be warm and slightly crispy on the edges — not dry like crackers. The smell of toasting zaatar is particularly pleasant: thyme, sesame roasting gently, something a bit smoky. Serve immediately while the pitas are still flexible.

Tips & Tricks

Prepare the green spread in advance if you like, but add the foie gras at the last moment — otherwise the cubes get crushed into the mixture and you lose the layered presentation.
The green base keeps for 24 hours in the fridge under plastic wrap. Cover it with a thin layer of olive oil on the surface to prevent it from darkening in contact with the air.
If you have ‘mi-cuit’ foie gras rather than ‘whole’, it works too — the texture will just be a little more melting and less firm when cutting, which isn’t a problem in itself.

Close-up — Melting cubes of foie gras sinking into the green cream — the detail that transforms this spread into something a bit special.

FAQs

Can this spread be prepared in advance?

The broad bean and pea base can be prepared without any problem the day before. Keep it in the fridge with plastic wrap touching the surface and a drizzle of olive oil on top to prevent browning. Add the foie gras cubes only at the moment of serving — otherwise they get crushed into the mix.

How long does it keep in the refrigerator?

The green spread keeps for 48 hours in the fridge. Once the foie gras is incorporated, consume within 24 hours. The pitas can be reheated on demand.

Can I replace the foie gras with something else?

Yes — cubes of smoked duck breast work very well and give a more accessible result. Parmesan shavings or some roasted walnuts offer a decent vegetarian alternative, even if the melting aspect disappears.

I don’t have zaatar, what can I replace it with?

Herbes de Provence work perfectly fine. A mix of thyme + toasted sesame + a pinch of sumac if you have it roughly reconstructs the aromatic profile of zaatar. Or simply dried thyme alone.

Is a hand blender mandatory?

It’s the most practical tool, but a classic blender also works. With a fork, you’ll get a coarser texture but it’s quite acceptable — some actually prefer this rustic side.

Can I use fresh broad beans instead of frozen?

Absolutely, and it’s even better from May to July when they are in season. Plan for double the weight unshelled. Remove the outer skin after cooking for a smoother spread and a brighter color.