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Ingredients
Torchon Foie Gras de Canard entier
250g of Duck liver
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Torchon Foie Gras d'Oie entier
250g of Goose liver
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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
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Preparation
1

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.

2

Form the Foie Gras with a cookie cutter, put it under vacuum, and then cook it in oven at 90°C during 17 minutes.

For the mango ball
1

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.

For the presentation
1

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.