- 1
0/5
(0 Votes)
Ingredients
- 1 slice (40/60g) of Rougié flash frozen duck foie gras
- 2 large prawns
- olive oil as needed
- 1 lemon
- salt, pepper, fresh thyme (to taste)
Preparation
Step 1
Shell the shrimp and make a small incision running down the back. Marinate with lemon juice, olive oil and a sprig of fresh thyme for at least 30 minutes.
Remove the fat from frying pan and sear prawns. Add the remaining marinade and the foie gras.