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

Vegetables and Fruits, Foie gras, Salted

A revisited classic.


Recipe for 4

Foie gras

2 Unit(s)
Foie gras scallop
50 Ml
Wheat flour

Caramelized mango

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


30 Gr
Dry corn for popcorn
5 Ml
Cinnamon powder
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 400.00 °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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