Chef Philippe Faure-Brac prepares foie gras escalope prepared in a pan with green apple chutney. Cooking time for this recipe is 20 minutes. You will need apples, Corinth grapes, sugar, wine vinegar, red win, four seasons mix, cinnamon powder, non-alcoholic clear grape juice, beal gravy, salt, pepper, flour and foie gras excalopes.
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