Foie Gras and Mango

1 pers.

Culinary Relations Frédéric Morillière

Japan, Asia & Middle East

Ingredients

FOIE GRAS

– Rougié Foie Gras Slice 60-80g 1pc

MANGO

– Mango Segments 2 pcs
– Butter 25g
– Balsamic Vinegar 12cl
– Espelette Pepper 2.5g

PLATING

– Lime Zest
– Large Coconut Flakes 2pcs
– Fleur de sel

1 pers.

Preparation

FOIE GRAS

Start cooking the foie gras slice, still frozen, in a cold frying pan. Season the slice and cook over a low heat for 7 to 8 minutes. Turn the slice regularly to obtain a nice color, and rotate it a quarter-turn. The core temperature should reach 50°C to 60°C. After cooking, cut into dices.

MANGO

Make a reduction with the balsamic vinegar. Cook the mango segments in butter and give it a light caramelization. Add Espelette pepper on the mango.

PLATING

Plate the foie gras and mango segments on the plate. Add fleur de sel on the foie gras. Add lemon zest and coconut on the mango. And place dots of balsamic reduction around.

Advice from the chef

You can also defrost the foie gras prior to cooking. Then season, and sear it over medium heat for 4-5 minutes.

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