Duck foie gras escalope pan-fried with mojette beans
For 2 people
Preparation time : 20min
Ingredients
- 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
Preparation
- Cook the mojette beans, piece of duck breast, carrot, onion, garlic and bouquet garni in a saucepan of water, for about 2 hours.
- Drain the beans and keep half of the mixture warm.
- Mix the other half of the mixture with the cream. Season.
- In a non-stick pan, add the duck foie gras escalopes and cook for 3 minutes on each side. Season.
- 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.
- Enjoy.