Surprise egg with Foie Gras
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.
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.
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.