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.
- Pour water into a casserole dish and heat to 70 degrees Celsius.
- Immerse the foie gras still in its packaging for about 20 minutes, making sure the water temperature remains constant.
- Remove the liver from the water and let it warm down to room temperature.