Tournedos of duck, escalope of foie gras fried with truffles

 Ingredients (for 4 people)

• 4 duck tournedos
  
• 4 escalopes of raw foie gras
• 40 g fresh truffles
  
• 600 g potatoes
• 400 g seasonal vegetables
• 20 g flour
• Salt and pepper from the mill
  
  

Preparation

• Season the tournedos with salt and pepper, then fry them (without fat) for 2 minutes on each side, starting with the skin, to obtain a nice colour. Leave to rest in a dish for a few minutes.
• Then cook the tournedos for 7 minutes in the oven (preheated beforehand) at 200° C. After cooking, set them aside for 4 minutes covered with aluminium foil.
• In the meantime, heat a frying pan and place the foie gras escalopes in it, which have been salted, peppered and floured (both sides). Cook for about 2 minutes on each side and drain on absorbent paper.
• At the same time, prepare mashed potatoes and some roasted vegetables.
• Arrange on a plate and grate the fresh truffle over your preparation.

Bon appétit ! 

Les Foies Gras Lucien DORIATH