The bouchées of foie gras
The recipe for bites foie gras duck farmer landes with caramelized mango is offered by Quality Landes.
For 4 people
Preparation: 20 minutes
Cooking time: 3 minutes
Ingredients:
160 / 180gr of foie gras whole duck farmer moors in jars
1 small mango not too ripe
6 slices of gingerbread
20g of butter
1 teaspoon liquid honey
3 pinches of sugar brown sugar
Preparation:
Remove the crust from the slices of gingerbread, cut the slices into small squares. Peel the mango, cut it into pieces slightly smaller than the pieces of gingerbread.
Brown the mango pieces in the butter in a pan.
Once golden, add honey and sugar, let caramelize 2 minutes.
Place a piece of mango on each square of gingerbread, let cool. Cut out foie gras Whole duck farmer moors in small cubes, deposit them on the mangoes.
To serve not too cold (you can lightly powder the bites of curry when serving).
Tips:
- Take out foie gras from the refrigerator 20 minutes before serving.
- to unmold the foie gras whole of his jar without cutting it, soak 1mn the bottom of the jar in warm water - be careful not to immerse it!
We continue Christmas menu with the duck confit salad with grilled vegetables...
