Skewer of Goose Foie Gras with mango and pink peppercorns


For 8 skewers:

  • 100g FEYEL whole Goose Foie Gras loaf
  • 1 ripe mango
  • 1 tsp honey
  • Pink peppercorns
  • 8 bamboo skewers


Cut the mango in half and set one half aside for the presentation.

Cut the second half into 1.5 cm cubes.

Pan-fry the cubes lightly with the honey and pink peppercorns.

Cut the Foie Gras into cubes of the same size.

Put together the skewers alternating the Foie Gras and the mango and stick them in the half-mango to serve.

Chef's Tips

Serve a Late Harvest Pinot Gris from the "Domaine du Moulin de Dusenbach" with the skewers.

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