Ready-to-fry foie gras BRUCK

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.