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Mas Parés Quality
Foie gras escalope with peaches
Mas Parés Quality
Foie gras escalope with peaches
- Ingredients
- 500g of Foie gras
- 1 kg of peaches
- 25 cl duck stock
- 1 tbsp. of sherry vinegar
- 1 tbsp. of sugar
- 1 tbsp. of ground black pepper
- 1 tbsp. of salt
- Preparation
- Peel the peaches and take out a few balls with the Parisian scoop. Put them in a frying pan with two spoons of sugar and caramelise them slowly. Add the vinegar and duck stock. Cook for 3 minutes and put to one side.
- Clean and cut 4 scallops of foie. Lightly fry them in a frying pan for 1 minute on each side. Season.
- Then bake the escalopes at 180°C for 3 minutes, just before serving.
- Finish and Presentation
Serve the foie escalope on a plate and pour on the caramelised peach sauce and add the peach balls around the foie escalope and sprinkle some Maldon salt flakes on the foie. Serve hot.
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Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
