Escalope of foie gras
Composition / ingredients
4
servings:
Cooking method
1. Wash the liver, dry it.
2. Pour orange juice, wine into a saucepan, add sugar, a little salt and ginger. Evaporate the liquid over low heat until the sauce is reduced in its volume by half.
3. Peel and cut the apples into cubes, fry in butter until soft.
4. Put the escalopes in a well-heated frying pan with peanut butter. The foie gras is fried very quickly - it is enough to fry for 1 minute on both sides.
5. Put the finished escalopes on a paper napkin to remove excess fat. Add a little salt.
6. Escalopes are served on a pillow of apples, pour sauce over the finished dish and decorate to your taste.
Bon appetit!
Calorie content of the products possible in the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Lamb liver - 101 kcal/100g
- Beef liver - 735 kcal/100g
- Goose liver - 412 kcal/100g
- Duck liver - 405 kcal/100g
- Beef liver - 130 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- White wine - 78 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Orange juice - 36 kcal/100g
- Peanut butter - 895 kcal/100g
