Foie gras with pear and caramel sauce

250 MDL

Weight: 150 g


Ingredients: Pear, foie gras, caramel sauce

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Duck liver – a French delicacy is combined perfectly with caramel sauce. To prepare the dish, we gently fry foie gras, caramelize the pear, and serve it with sweet sauce made of butter, balsamic vinegar, and demi-glace. Foie gras with pear goes well with white or pink wine.

Chisinau, st. Albisoara 20/1 Phone: 0-788-00-600
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