Vacuum-Packed, Part-Cooked Foie Gras With Mango And Gingerbread - An Ultra Easy Recipe By Greg Marchand, From The Restaurant Frenchie

1. 1

   Pour water into a casserole dish and heat to 70 degrees Celsius.

2. 2

   Immerse the foie gras still in its packaging for about 20 minutes, making sure the water temperature remains constant.

3. 3

   Remove the liver from the water and let it warm down to room temperature.

4. 4

   Open the vacuum packaging and place the foie gras on a cutting board. Season the liver with fleur de sel and cracked pepper.

5. 5

   Spread plastic wrap over a width of about 45 centimeters in 3 layers.

6. 6

   Roll the foie gras in the shape of a sausage of about 5 centimeters in diameter. Tighten the end strongly with strings so that the sausage is firm to the touch.

7. 7

   Using a wooden toothpick, make holes with regular intervals to remove the possible air bubbles. Wrap one last time in plastic wrap and tie the ends with a string.

8. 8

   Refrigerate for a week before serving.

9. 9

   To serve, bring it to room temperature for 5/10 minutes and slice it with a knife, passing the blade under hot water between each slice.

10. 10

    Peel the mango with a vegetable peeler. Make slices of 0.5 centimeter, and cut out shapes using cookie pieces. Do the same with the gingerbread. Add mango pearls on the slices of fresh mango.

11. 11

    You can serve this foie gras with fleur de sel and espelette chili pepper.

* Per serving · 4 servings · Values may vary.