Duck foie gras escalope pan-fried with mojette beans

For 2 people
Preparation time : 20min


  • 2 escalopes Ernest Soulard duck foie gras
  • 100 g mojette beans (white beans from Vendée)
  • 1 piece smoked duck breast
  • 40 g thin-sliced smoked duck breast
  • 20 cl liquid cream
  • 1 carrot
  • 1 onion
  • 2 garlic cloves
  • 1 bouquet garni
  • 1 pinch coarse salt
  • Salt
  • Pepper


  1. Cook the mojette beans, piece of duck breast, carrot, onion, garlic and bouquet garni in a saucepan of water, for about 2 hours.
  2. Drain the beans and keep half of the mixture warm.
  3. Mix the other half of the mixture with the cream. Season.
  4. In a non-stick pan, add the duck foie gras escalopes and cook for 3 minutes on each side. Season.
  5. Arrange the first half of the mojette beans in a plate, add the sliced duck breast and lay out the foie gras escalopes. Pour the hot bean cream over the top.
  6. Enjoy.