Pan-fried foie gras with mango
Foie gras is hoursst for the end of the year celebrations! Surprise your guests by twisting this classic with mango. This exotic fruit goes wonderfully with foie gras and allows spectacular presentations. On the palet side, the combination of sweet and tangy flavors will surprise and delight all the guests. You have your new favorite entry!
Ingredients :
- 1 whole duck foie gras (600g)
- 1 mango (400 to 500 g)
- 2 slices of gingerbread
- 50g butter
- 2 tbsp. balsamic vinegar
- 1 C. sugar
- 4 sprigs of chives
- Salt pepper
Preparation :
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1
Cut the foie gras into thick slices and set aside to cool. Toast the gingerbread, set aside.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
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2
Peel the mango and cut it into thick slices. In a large non-stick skillet, heat the butter over low heat and add the sugar. Caramelize the mango slices, turning them several times. Allow about 2 minutes per side. Drain them and keep them whours Also reserve the cooking juices.
Technical moves
How to degerm garlic?
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3
In the same skillet, sear the foie gras escalopes for 1 min on each side. Remove them and reserve. Deglaze the bottom of the pan with the balsamic vinegar and the mango cooking juices.
Technical moves
How to deglaze in the kitchen?
How to season and cook your foie gras?
How to devein your foie gras?
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4
We can move on to dressage. On a plate, arrange the grilled gingerbread then a nice slice of mango and finish with the foie gras escalope. Cover with sauce, season to taste and finish with a sprig of chives.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
Tips
Take the foie gras out in advance so that it is at room temperature when cooked. Cutlets will melt less and cooking will be easier. For dressing, you can also use an additional mango to decorate your plate.
