FOIEGRAS WITH GREEN FIGS IN BALSAMIC SAUCE

PREPARATION 45MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

400gr foie gras in scallops

• 600gr green figs

• Balsamic acid reduction

• Olive oil

• Sugar

• Wheat

• Salt

• Black pepper


PREPARATION METHOD

Season the FOIE GRAS escalopes with salt and pepper. Sprinkle the escalopes with wheat flour. Set aside in the fridge. Wash and halve the figs. Sauté in a frying pan with olive oil and sugar until the figs begin to soften. Set aside. Fry the escalopes in a frying pan over high heat on both sides.


Assemble

Arrange the figs in the center of the plate and an escalope on top, finishing with the balsamic glaze.

BACK TO THE RECIPES PAGE
Entre em contato
We collect visit statistics to improve your browsing experience on our site. By continuing, you agree to our Privacy Policy AGREE AND CLOSE