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1
The vinaigrette:
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2
Place all of the ingredients except the water in a blender and puree on high speed until smooth.
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3
If the puree seems too thick, thin it with a few drops of water and puree to incorporate.
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4
Keep adding water (a few drops at a time) until the puree has a sauce like consistency.
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5
Adjust the seasoning if needed.
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6
It should be both sweet and slightly tart.Reserve and serve at room temperature.
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7
The Foie Gras:
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8
Remove the foie gras from the refrigerator and cut into four 1 1/2-inch-thick slices (they should weigh about 3 ounces each).
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9
Set aside at room temperature for 15 minutes.
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10
Meanwhile, combine the diced mango, shallot, thyme, sugar, rice wine vinegar, olive oil, chives, and salt and pepper in a small mixing bowl.
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11
Toss gently and reserve.
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12
Place hazelnuts in a small saute pan and toast over high heat until lightly browned and fragrant, about 2 minutes.
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13
Crush the hazelnuts using a mortar and pestle or spice grinder.
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14
(Or place them on a cutting board, cover them with the bottom of a saucepan, and crush them by pressing down firmly.)
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15
Season the foie gras with salt and pepper.
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16
Place two pieces of foie gras in each of two unheated saute pans.
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17
Set the saute pans on the stovetop over high heat and cook the foie gras until golden brown, 2 to 3 minutes.
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18
Pour off any excess fat given off by the foie gras, gently flip each piece, and reduce heat to medium.
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19
Cook for another 2 to 3 minutes, remove from heat, and let foie gras pieces remain in pans for another minute.
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20
Transfer the foie gras to a plate lined with paper towels to absorb some of the excess fat.
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21
Place 1 spoonful of the mango salad in the center of four dinner plates.
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22
Arrange one piece foie gras on the top of each salad.
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23
Spoon Mango Vinaigrette in a circle around the salad and drizzle a bit over the foie gras.
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24
Garnish with crushed toasted hazelnuts, and serve.
