Duck Foie Gras Fried With Apples, Citrus Juice and White Port
Ingredients
Ingredients for 4 people:
- 8x50g fresh duck foie gras escalopes
- 300g diced reinette apples
- 16 peeled apple quarters
- 20g butter
- 3cl peanut oil
Sauce:
- 0.4l orange juice
- 0.2l white Port
- 40g sugar
- 30g raw chopped ginger
- Salt
Preparation
Reduce the orange juice, white Port and sugar by half.
Lightly salt. Peel and dice the apples and fry them in butter. Scult and fry the apples in butter. Flour and fry the duck liver escalopes in peanut oil until medium. Place the escalopes on the diced apple and garnish with the apple quarters.