Nutrition Facts
8 servings
8
Recipe for Pan-Seared Foie Gras on Soft Brioche with Mango Sauce
A recipe for duck liver pâté.
Ingredients
400 Fresh or frozen raw liver
2 Mango
2 Mango chutney
2 Lemon verbena
1 Pomegranate
five-berry pepper blend
Flower of salt
Directions
1
Cut the foie gras very cold or frozen into slices 10 to 15 mm thick.
2
Peel and then slice the mangoes into thin slices using two heart-shaped cookie cutters (8 large and 40 small hearts).
3
Cut the buns in half and toast them in the toaster.
4
Heat the chutney very gently with 1 tablespoon of water while mixing well.
5
Quickly sear the slices in a very hot pan.
6
Place the 8 large mango slices on the 8 slices of bread. Add the slices of liver. Season with salt and pepper.
7
Decorate the plates with small mango hearts, a drizzle of sauce, a few leaves of lemon verbena, and some pomegranate seeds.
8
To finish, enjoy your meal!
Ingredients
Ingredients
400 Fresh or frozen raw liver
2 Mango
2 Mango chutney
2 Lemon verbena
1 Pomegranate
five-berry pepper blend
Flower of salt
Directions
Directions
1
Cut the foie gras very cold or frozen into slices 10 to 15 mm thick.
2
Peel and then slice the mangoes into thin slices using two heart-shaped cookie cutters (8 large and 40 small hearts).
3
Cut the buns in half and toast them in the toaster.
4
Heat the chutney very gently with 1 tablespoon of water while mixing well.
5
Quickly sear the slices in a very hot pan.
6
Place the 8 large mango slices on the 8 slices of bread. Add the slices of liver. Season with salt and pepper.
7
Decorate the plates with small mango hearts, a drizzle of sauce, a few leaves of lemon verbena, and some pomegranate seeds.
8
To finish, enjoy your meal!
Notes
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