Mango Chutney for Pate de Foie Gras

1. 1

   Heat the oil in a nonstick frying pan.

2. 2

   Add the peppercorns and the shallot, and saute over low heat for 5 minutes.

3. 3

   In the meantime, peel the mango and cut it into 1/2-inch cubes.

4. 4

   Add the mango to the shallot and continue sauteing.

5. 5

   Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes.

6. 6

   Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade.

7. 7

   Cool, discard the peppercorns, and serve as an appetizer with foie gras.

* Per serving · 4 servings · Values may vary.

No additional tips available.