- For 4 people
- ½ bottle (37.5cl) white Floc de Gascogne
- 4 escalopes duck foie gras from the Gers
- 60g of sugar
- 2 white peaches
- Filo pastry
- Brown sugar
Pour the Floc de Gascogne into a pan with the sugar. Flame it and let it reduce by half.
During this time, peel the peaches and cut them into quarters.
Immerse them in the Floc de Gascogne and let them poach for about 10 minutes. Cool and put them in the fridge.
Preheat the oven to 200°C.
Prepare little crispy pieces of filo pastry for decoration. Cut the pastry into rectangles of 5cm x 2cm. Baste with melted butter and sprinkle over the brown sugar. Pinch them in the middle to make small butterfly shapes. Cook for 5 minutes in the oven at 200°C.
Pan fry the escaplopes on each side just until they start to brown. Put in the oven for a further 5 minutes at 200°C to finish the cooking.
Compile the plates with the peach quarters, the escalopes and decorate with the crispy filo butterflies.