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Pan-seared foie gras, caramelized mango with martinique aged rum, pop-corn |

Salted, Vegetables and Fruits, Foie gras

A revisited classic.

Ingredients

Recipe for 4 portions

Foie gras

2 Unit(s)
Foie gras scallop

Caramelized mango

2 Unit(s)
Fresh mango
40 Ml
Old rum from martinique
80 Gr
Sugar
20 Gr
Butter

Popcorn

30 Gr
Dry corn for popcorn
5 Ml
Cinnamon powder

Topping

4 Pinch(es)
Coriander sprout
  • Salt and pepper

Preparation time: 30 min

Preheat your Oven at 400 °F

  • For the caramelized mango

    Peel the mango and cut into medium sized cubes.

    In a hot skillet, heat up the butter and then cook down the mango.  Add the sugar and let caramelize and then deglaze with the aged rum.  Flambée and set aside.

  • For the foie gras

    Cut each scallop in 2, season with salt and pepper and flour them.

    In a hot skillet, sear on both sides and then transfer to the oven at 400°F for 4-5 minutes.

  • For the popcorn

    In a cold and dry pan, cook the corn until it pops.  Cover to avoid a popcorn mess!

    Sprinkle with cinnamon and salt.

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