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Roasted foie gras with Banyuls vinegar

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 (hazelnut 50g, almond 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

Good tasting!!