Pan-fried Duck Foie Gras Cutlets with Griottines

For 6 people

Preparation time: 10 minutes

Cooking time: 15 minutes

For this recipe you will need the following ingredients:

• 1 jar of Griottines (to be found on our website)
• 550 g raw duck livers
• Salt and Pepper

Preparation:

Slice the livers into 1 cm thick slices and season with salt and pepper on one side.

Heat the pan and brown the foie gras cutlets on both sides so that the outside is crispy and the inside is soft (do not add fat as the liver is already losing fat!).

Once cooked, remove the cutlets and keep them warm. Remove the fat from the pan and deglaze with the jar of Griottines (do not rinse the pan!). Brown and reduce the sauce in the hot pan. Serve on a plate. Arrange the cutlets on each plate and cover with the Griottine sauce. Serve quickly so that the liver stays warm. It is not necessary to serve with a garnish as there are enough Griottines to fill the plate.