Foie gras escalope with white wine

Name: Configuration
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Foie gras; Duck fat; 1 glass of sweet white wine; White grapes

Foie gras is one of the flagship products of Corrèze gastronomy. It is just as good, semi-cooked as it is pan-fried. Some prefer duck foie gras, others goose foie gras, known to be more flavorful and fragrant. On the other hand, for this recipe we advise you to use duck foie gras which reduces less in cooking and which has the advantage of being less expensive.

Ingredients

Foie gras
Duck fat
1 glass of sweet white wine
White grapes

Preparation time : 10 mins
Cooking time : 10 mins

Plate of pan-fried foie gras in white wine

Preparation of pan-fried foie gras

Cut the foie gras (goose or duck) into one centimeter thick slices.
Brown them for 30 seconds on each side in a little duck fat.
Reserve them.
Add a glass of sweet white wine and white grapes to the pan.
When the grapes are hot, put the escalopes back in the oven for 2 minutes and top them with the sauce and the grapes.

Share this article

Or share the link