Pan-fried Duck Foie Gras Escalopes
Pan-fried foie gras
Chef's sauce
Ready-to-serve
A refined recipe from the Southwest , enhanced by a chef's wine sauce .
Two pan-fried duck foie gras escalopes , served with a rich and delicious red wine sauce . Precise cooking and careful selection of ingredients deliver a melt-in-the-mouth, noble and delicious experience, without additives or preservatives.
Maison Fayard offers chef-designed cuisine , ready to taste, faithful to tradition and demanding in its quality.
Ingredients
Duck foie gras, cooked sauce (port wine, veal stock, red wine, shallots, tomato paste, white wine, water), sugar, cassava starch, wheat flour, salt, pepper.
Allergens: Milk, wheat.
Storage
Keep refrigerated between 0 °C and 4 °C.
Do not refreeze (previously frozen)
Pack size: 120 g (1 serving)
Average nutritional values per 100 g
Energy: 1200 kJ / 290 kcal
Fat: 27 g, of which saturated fat: 10 g
Carbohydrates: 2 g, of which sugars: 1 g
Protein: 10 g
Salt: 0.55 g
Choose options
The perfect match according to Maison Fayard
Food pairings & tasting tips
Perfect match
Serve these escalopes directly covered in their hot sauce, accompanied by simple mashed potatoes or steamed vegetables.
As for wine , choose an elegant red from the Southwest: Madiran , Cahors or Bergerac to balance the richness of the foie gras.
Fayard House Council
Heat over low heat in a pan for 4 to 5 minutes, adding the sauce at the last moment, or 1 minute in the microwave with the lid closed.
A chef's dish to enjoy as a couple or as a gourmet starter.
100% French product
Guaranteed origin, local recipes.
To learn more about delicatessen
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