Fuagra escalop

4 servings
30 min


1. Wash the liver, dry.

2. Pour orange juice, wine into a saucepan, add sugar, some salt and ginger. Evaporate the liquid over low heat until the sauce is reduced in its volume by half.

3. Peel and dice the apples, fry in butter until soft.

4. Put the escalopes in a well-heated peanut butter pan. Fuagra roasts very quickly - just fry for 1 minutes on both sides.

5. Put the ready-made escalopes on a paper napkin to remove excess fat. Salt lightly.

6. Escalopes are served on an apple pillow, pour sauce over the finished dish and garnish to your taste. Enjoy your meal!