Foie Gras Escalope with Avocado Oil Salad

Name: Foie Gras Escalope with Avocado Oil Salad
Total time: 30 min
Yield: 4
Ingredients: 1 fresh duck foie gras (around 600g); Salt; Fresh white pepper; 100g of salad leaves; 50ml of avocado oil; Red wine vinegar; Manjericão; Celery; French shallot; Dried rosemary

1
1 fresh duck foie gras (around 600g)
2
Salt
3
Fresh white pepper
4
100g of salad leaves
5
50ml of avocado oil
6
Red wine vinegar
7
Manjericão
8
Celery
9
French shallot
10
Dried rosemary

Ingredients

1
1 fresh duck foie gras (around 600g)
2
Salt
3
Fresh white pepper
4
100g of salad leaves
5
50ml of avocado oil
6
Red wine vinegar
7
Manjericão
8
Celery
9
French shallot
10
Dried rosemary

Directions

1
Cut the foie gras into 4 slices (1)
2
Season with salt and white pepper (2)
3
Heat a skillet over high heat
4
Place the foie gras slices to sear for 2 minutes on each side (3)
5
Dress the salad with avocado oil, red wine vinegar, and fresh herbs to taste
6
Plate assembly: place some dressed salad in each plate, garnish with manjericão, celery, and French shallot (5)
7
Finish by placing an escalope of foie gras and a sprig of rosemary.