en 
ja 
Culinary Relations Frédéric Morillière
Japan, Asia & Middle East
Maison Rougié
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.
Related Products
Preparation
1
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.
2
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.
3
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.
Share this recipe