INGREDIENTS FOR 2 PEOPLE -
Very easy - inexpensive
PREPARATION
Sauté the onion strips in the oil or duck fat for 5 minutes, stirring to coat well, then distribute evenly in the pan. Season with salt.
Cut the hearts in half and cook over high heat for 5/6 minutes with the garlic, chopped parsley and herbes de Provence.
2 minutes before the end of cooking, deglaze with balsamic vinegar and continue cooking.
Serve hot with the side dish of your choice.
Recipe by Hellyane
Dried duck breast with foie gras filling
Store between 0° and 4°c
Shelf life 8 weeks after manufacture
For 5/6 people
Shipped via Chronopostfood
Foie Gras frais entier du Gers non déveiné - Extra - Minimum 490 g Shipped only after slaughter on Monday, so no free stock. From a traditional, free-range farm in the heart of the Gers region Whole Fresh Duck Foie Gras from the Gers: An exceptional product in the heart of the Gers region.
With its brilliant cherry color, this wine offers a fragrant bouquet of blackcurrant and blackberry, enhanced by a few "pepper and cocoa" notes to liven things up. A full, supple palate accompanies these fruits throughout. A young, light, fruity red wine that's perfect for all types of cuisine.
IGP Canard à Foie Gras du Sud-Ouest - Gers: origin first! The IGP Canard à Foie Gras du Sud-Ouest is an official guarantee of
Ingredients : Serves 2 Preparation time: 15 minutes Cooking time: approx. 15 minutes 1 pack Esprit Foie Gras Hearts 1 Onion 100
Ingredients: 1 duck breast Esprit Foie Gras Orange carob syrup 2 onions 1 organic orange 1 organic lemon 500 ml orange juice Vinegar
