As announced at the beginning of the month, here is a recipe idea using Banyuls vinegar.

We offer duck foie gras with Banyuls vinegar roasted with dried fruit for 4 guests.

Scald 4 dried apricots and 4 figs before cutting into thin slices.

Cook 4 slices of foie gras (about 80 grams per slice) in a pan, adding dried fruit (hazelnuts 50g, almonds 50g).

When the liver is cooked, deglaze the pan with 50ml of Banyuls vinegar and add 1 tablespoon of honey.

Arrange the liver on a plate with the fruit and cover with the sauce

You will get an original and colorful plate.

Good tasting!!