Foie Gras Accompanied With Rocket Salad & Roasted Prawns (French Recipe)

Ingredients

4 persons
150 grams of rocket salad (spicy green salad)
16 prawns ( medium to large )
Maille Old Style mustard (wholegrain)
500 to 600 grams of raw duck foie gras .
Salt and pepper
Maille Vinaigrette Provençale
Olive Oil.

Preparation

- Coat a pan with olive oil. Peel the prawns and place in the pan. Cook for 2 minutes on one side.
- Turn the prawns over and coat with Maille Wholegrain mustard. Cook for a further two minutes.
- Wash the rocket salad
- Cut thick slices of duck foie gras, and cook in a hot pan without any oil nor fat for two minutes on each side.
- Once the foie gras is cooked, place on absorbing paper and season with salt and pepper.
- Season the rocket salad with the Maille Provençale Vinaigrette (one tablespoon).
- Place a slice of foie gras in the middle of each plate, and add rocket salad.
- Place 4 prawns around the foie gras