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Seared maple foie gras
INGREDIENTS :
- 4 scallops of fresh foie gras (+/- 80 g each)
- 85 ml maple syrup
- 30 ml of apple cider vinegar
- salt and pepper
PREPERATION :
- Generously season the escalope with fine salt and pepper
- Heat a frying pan without fat over high heat
- Sear the cutlet for 1 to 2 minutes on each side depending on the thickness, the inside of the cutlet should only soften and not cook
- Once the foie gras is cooked, place on absorbent paper
- Degrease the pan
- On a high heat, deglaze with the maple syrup and cider vinegar
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