4 pieces duck foie gras (80g)
2 victoria plums
100 ml red wine sauce
20g puffed wild rice
4 80g pieces frozen duck foie gras
Season with salt and pepper and then cook in a hot pan till golden brown on both sides and the finish in the oven.
25g brown sugar
10ml cabinet sauvignon vinegar
Cut the plums in half and remove the stone.
Sprinkle with the brown sugar and drizzle vinegar on top.
Cook under the salamander till golden and slightly soft.
Hot vegetable oil
Heat the oil and then deep fry till puffed and crispy.
Season with salt,then drain.
Red wine sauce