ESCALOPES OF FOIE GRAS WITH EXOTIC FRUITS
Alliance food – wine:
Rosé wine "Winter en Provence" compliments nicely foie gras escalopes with exotic fruits.
Preparation - 25 minutes; cooking time - 6 minutes.
For 2 servings: 200 g of fresh duck (or goose) foie gras * 2 kiwis * 1 mango * 1 orange * lemon juice * 20 g butter * 2 thin slices of bread * 1 tablespoon of flour * Balsamic sauce * salt * freshly ground pepper
Peel kiwi, mango and orange. Slice these fruits and sprinkle lightly with lemon juice. Fry them in the butter on a frying pan over medium heat for 6 minutes.
Toast the bread and slice into sticks about 2 cm wide.
Rinse the foie gras with fresh water and dry well. Slice into cutlets 1.5 - 2 cm thick. Lightly season the escalopes of foie gras, flour and cook over high heat 2 min on each side.
Present the foie gras escalopes by mixing them with the fruits and bread sticks. Add sauce when serving.