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Fresh Tahitian vanilla duck Foie gras



Ingredients (Serving Size : 4) :

4 scallops of fresh Foie Gras
2 tbsp vanilla vinegar
1 ripe mango
Salt, pepper 

· Heat pan on high flame and brown the fresh Foie Gras scallops one minute on each side.

· Remove from pan and keep warm

· Peel mango and cut into thin strips. Heat mango strips in pan, one minute per side. Pour vinegar over mango strips and add heated scallops back into sauce pan.

· Add a pinch of salt and fresh ground pepper and remove from fire

· When serving, arrange mango strips around scallops and pour the remaining juice from the sauteed mango over each portion

· Serve immediately either with a glass of Champagne or Burgundy wine


 

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