Recipe for escalope of foie gras pan-fried in white wine
Treat yourself to this recipe for pan-fried foie gras, 100% Gaillarde cuisine from the south-west, which can be served as a starter or main course.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Plate
- Spoon
Ingredients
- Foie gras
- Graisse de canard
- 1 verre de vin blanc moelleux
- Raisin blanc
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