Escalope of foie gras with white wine
Foie gras is one of the star products of Correze gastronomy. It's just as good half-cooked as pan-fried. Some prefer duck foie gras, others goose foie gras, which is reputed to be more flavoursome and fragrant. For this recipe, however, we recommend using duck foie gras, which is less reducing in cooking and has the advantage of being less expensive.
The ingredients
- Foie gras
- Graisse de canard
- 1 verre de vin blanc moelleux
- Raisin blanc
- Temps de préparation : 10 min
- Temps de cuisson : 10 min
Préparation du foie gras poêlé
- Cut the foie gras (goose or duck) into centimetre-thick slices.
- Fry for 30 seconds on each side in a little duck fat.
- Book them.
- Add a glass of sweet white wine and some white grapes to the pan.
- When the grapes are hot, return the cutlets to the oven for 2 minutes and top with the sauce and grapes.
Partager cet article
Ou partagez le lien
You will also like...
