foie-gras-poele-en-croute-de-noix-de-coco-et-compotee-de-mangue

Pan-fried Foie Gras in a coconut crust with mango compote

Ingredients

  • •    4 escalopes of duck Foie Gras
  • 50 g fresh grated coconut
  • 1 egg
  • 1 very ripe mango
  • 10 g brown sugar
  • 1  vanilla pod
  • Salt
  • Pepper
  • Mint leaves
  • Physalis (to decorate)

Directions

Peel the mango and cut into pieces. Cook it with the sugar, the vanilla pod cut in two (lengthways) and two tablespoons of water. Simmer for 15 minutes, remove the vanilla, then blend your preparation.

Coat the escalopes of Foie Gras with the beaten egg and grated coconut mixture.

Pan-fry the escalopes for about 1 minute on each side.

Arrange the escalopes of Foie Gras in their crust and the mango compote in the plates.

Decorate with the stick of vanilla, a few physalis and some mint leaves.

Enjoy.

Tip:

Mangoes should be kept in a cool place, but not in the refrigerator as they spoil at temperatures below 8°C.

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