Surprise egg with Foie Gras

Ingredients for 4 people:

• 250g of Duck liver
• 250g of Goose liver
• 7.5g salt
• Pepper in mill
• 1 teaspoon with sugar
• 1.5cl of Porto and 1.5cl of Cognac
• 140g of mango Smoothie
• 40g of butter

Preparation

In a bowl, mix the salt, sugar, Cognac, Porto and pepper, then add the goose and duck liver deveined. Blend delicately, then recover with cling-film and let marinade one night. Form the Foie Gras with a cookie cutter, put it under vacuum, and then cook it in oven at 90°C during 17 minutes. Mango ball: Melt the butter, and then add the mango smoothie. Form balls of the size of a yolk of egg and keep it in the cold.

Presentation

Turn out the Foie Gras and cut the centre to put in the mango ball. Present the Foie gras on a nest of angel-hair vermicelli with Gewurztraminer and accompany with chips of roasted cocoa beans.