Duck foie gras escalopes with mango

For 2 people
Preparation time : 15 minutes
Cooking time : 4 to 5 minutes


  • 2 Ernest Soulard foie gras escalopes 
  • 1 half mango
  • 3 raspberries
  • Crushed pistachios
  • Salt & ground pepper


  • In a non-stick pan, add the duck foie gras escalopes and cook for 3 minutes on each side.
  • Add salt and pepper to taste.
  • Peel and slice the mango into rounds. Arrange them on a plate and add the raspberries and crushed pistachios.
  • On a plate, prepare the cooked escalopes.
  • Serve hot or cold.