Cooked Foie Gras with Vinegar and Mango Pulp

  • Preparation :
  • Cut 4 pieces of the mango in the middle to make small hedgehog like mangos
  • Streak the 4 pieces of mango and flip them in order to make 4 mango hedgehogs.
  • Carameliz the hedgehogs thanks to a blowtorch.
  • Mix the rest of the mango pulp with the vinegar and mango pulp and add some salt
  • Salt the slices of Foie Gras.
  • Heat a dry pan and let the slices of foie gras brown over high heat on both sides
  • Drain on absorbent paper the slices of foie gras.

  • Presentation :

Dress the plate with harmony

4 persons
Chef Damien


- 4 slices of foie gras of 50 g
- 1 fresh Mango
- 5 cl of Vinegar and Mango Pulp
- Salt Flour and mill pepper