Vacuum-packed, Part-cooked Foie Gras with Mango and Gingerbread - an Ultra Easy Recipe by Greg Marchand, from the Restaurant FrenchieOn dine chez Nanou
The perfect quick, simple, and pleasant recipe that sounds like you’ve spent hours in the kitchen. This French inspired Foie Gras, with a mouse consistency, is fused together with American spices. Using the sweet mangos and spicy gingerbread counters the meaty smell and taste of the Foie Gras. Partially cooking the Foie Gras allows the meet to keep its soft texture while pulling forth it’s deep flavors. Wake up the taste buds by serving as an Amuse Bouche.
- 1 foie gras (vacuum-packed deveined duck)
- fleur de sel
- cracked black pepper
- 1 mango
- 3 slices gingerbread
- mango (pearls)
- Espelette Dukkah pepper
- 1Pour water into a casserole dish and heat to 70 degrees Celsius.
- 2Immerse the foie gras still in its packaging for about 20 minutes, making sure the water temperature remains constant.
- 3Remove the liver from the water and let it warm down to room temperature.
- 4Open the vacuum packaging and place the foie gras on a cutting board. Season the liver with fleur de sel and cracked pepper.
- 5Spread plastic wrap over a width of about 45 centimeters in 3 layers.
- 6Roll the foie gras in the shape of a sausage of about 5 centimeters in diameter. Tighten the end strongly with strings so that the sausage is firm to the touch.
- 7Using a wooden toothpick, make holes with regular intervals to remove the possible air bubbles. Wrap one last time in plastic wrap and tie the ends with a string.
- 8Refrigerate for a week before serving.
- 9To serve, bring it to room temperature for 5/10 minutes and slice it with a knife, passing the blade under hot water between each slice.
- 10Peel the mango with a vegetable peeler. Make slices of 0.5 centimeter, and cut out shapes using cookie pieces. Do the same with the gingerbread. Add mango pearls on the slices of fresh mango.
- 11You can serve this foie gras with fleur de sel and espelette chili pepper.