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Georges Bruck
Ready-to-fry foie gras BRUCK
€43.00
Can you pan-fry duck foie gras cutlets just like in a restaurant?
It's now possible at home, thanks to a new product from Maison Georges BRUCK, the "Prêt à poêler", a whole lobe of foie gras, flash-pasteurized, to be sliced then pan-fried over a high heat for an exceptional result.
Les conseils de la maison
Ingredients: Duck foie gras, edible salt, spices
Storage: unopened, the lobe can be stored for 9 months in the refrigerator (between 0 and +4°C).
Average nutritional values per 100g: Energy 1864 kJ / 448 kcal, Fat 45g of which saturated fatty acids 19g, Carbohydrates 2.3g of which sugars 2.2g, Protein 7.5g, Salt 1.38g
Serving suggestions: 220g ideal for 3 to 4 people. Remove from the fridge, remove the aluminum foil, and spread the edges of the mold to make it easier to unmold the foie gras. Cut the lobe into thick slices, about 1.5cm thick. Melt a little goose or duck fat, or alternatively a little vegetable oil, in a hot frying pan. Fry the cutlets over high heat for 1 min on each side. Keep warm on absorbent paper and degrease the pan. Deglaze with balsamic, cider or sherry vinegar. Arrange cutlets on plates or platter. Season lightly with fleur de sel and freshly ground pepper. Serve with caramelized apple wedges, or any other accompaniment: asparagus, pasta, endives, etc.
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