Fresh foie gras pan-fried in Rinquinquin
• 1 fresh foie gras
• 1 glass of RinQuinQuin
• peaches (1/2 a peach for every slice of foie gras, fried gently in a little butter and cut into segments)
• salt, pepper
Cut the foie gras into slices 1 cm thick.
Heat a frying pan on a high heat and add the foie gras to the dry pan.
Cook each side for approximately 30 seconds, season with salt and pepper.
Set the slices of foie gras aside on a warm plate.
Deglaze the pan with a glass of RinQuinQuin.
Pour this sauce over the slices of foie gras.
Serve accompanied by the pre-cooked peach segments.
© photo : Adobe Stock - Chlorophylle
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.