Slices of duck foie gras pan fried with marinated

Slices of duck foie gras pan fried with marinated

A receipe from Jean-Paul Chevré

Total time: 48 min.

Preparation: 45 min.

Cooking time: 3 min.

Difficulty: Easy

Quantity: 1

Ingredients

• Palmex escalope of frozen duck foie gras : 1 piece

• Large prawns : 2 pieces

• Olive oil : Sufficient quantity

• Lemon : 1 piece

• Salt, pepper

• Fresh thyme : Sufficient quantity

Preparation

• Cut up both large prawns and keep a whole one (with the head). Take away the head and cut the second prawn on the back.

• Let marinate with lemon juice, olive oil and a branch of fresh thyme. (minimum: 30 minutes).

• Season and fry the escalope, drain it on an absorbent paper.

• Fry both prawns in a skim frying pan. Add the rest of the marinade and the scallop.

Advise

Presentation: Set in the plate with lemon thin strips and fresh thyme.