Slices of duck foie gras pan fried with marinated

Monday 03 October 2005

A receipe from Jean-Paul Chevré, Rougié's Chef

Total time	:	48min.
Preparation	:	45min.
Cooking time	:	3min.
Difficulty	:	Easy
Quantity	:	1

Ingredients

• Rougié escalope of frozen duck foie gras : 1 piece
• Large prawns : 2 pieces
• Olive oil : Sufficient quantity
• Lemon : 1 piece
• Salt, pepper
• Fresh thyme : Sufficient quantity

Preparation

1. Cut up both large prawns and keep a whole one (with the head). Take away the head and cut the second prawn on the back.
   
   
2. Let marinate with lemon juice, olive oil and a branch of fresh thyme. (minimum: 30 minutes).
   
   
3. Season and fry the escalope, drain it on an absorbent paper.
   
   
4. Fry both prawns in a skim frying pan. Add the rest of the marinade and the scallop.
   
   

Advise

Presentation: Set in the plate with lemon thin strips and fresh thyme.

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