Recipes
For : 4
Preparation : 20
Cooking : 15
Preparation : 20
Cooking : 15
Ingredients
- 600 G of whole duck foie gras witout nerves.
- 500 G of grape.
- 1 dl of Porto.
- 5 Cl of bubble or juice of roast.
- 1 shallot.
- 4 sandwich bread sections.
- Butter, flour, salt, pepper.
Foie gras escalopes with grapes
Preparation
1- Cut 4 beautiful escalopes, salt, pepper and pass them in the flour.
2- Cook escalopes 4 mn on each side in butter.
3- Pose them on the sandwich bread sections beforehand gilded.
4- Withdraw the fat of cooking to the 3/4.
5- Add the shallot and the grapes peeled.
6- Let cook them 2 mn then lay out them around escalopes.
7- Pour in the casserole Porto and bubble and let reduce half.
8- Withdraw fire and incorporate 75 G of butter.
9- Coat the escalopes with this sauce and serve hot.
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