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Recipes

Pan-Fried Foie Gras Escalopes with
Mangoes and Onions

Starter, Serves 4
Ingredients:
  • 10 scallops of foie gras
  • 2 mangoes
  • 2 tablespoons of flour
  • 50g of butter
  • 1 tablespoon of balsamic vinegar
  • sea salt
  • pepper
  • 3 tablespoons of frozen Darégal Cilantro
  • 3 tablespoons of minced Onion
Directions
  • Cut the mangoes in half and then in strips.
  • Melt the butter in a large non-stick frying pan.
  • Gently brown the onions and mangoes at low heat for 5 minutes. Add the balsamic vinegar. Let it evaporate for 1 minute. Add the water and finish cooking for 2 minutes. Set aside.
  • Lightly flour each side of the foie gras scallops.
  • Clean the pan and heat it. Place the scallops in the pan and cook them 1 minute per side.
  • Place the foie gras on plates surrounded by the mangoes. Decorate with the onions.
  • Sprinkle with sea salt and pepper.
  • Sprinkle with cilantro.
  • Serve immediately.
Tip
It is important to flour the scallops de foie gras to prevent them from melting in the plate.
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