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Mango Tatin and pan-fried duck foie gras

An original, daring and refined starter where the mango comes to sublimes the Foie gras... and the other way around ! An amazing match signed Maistres Occitans, to test absolutely...

Ingredients :

  • 1 foie gras block Maistres Occitans

  • 2 mangoes

  • 5 small puff pastry discs

  • 150g of sugar

  • 8 cl of raspberry vinegar

  • 1 dozen of chopped hazelnuts

  • Fleur de sel and Timut pepper

Preparation :

  • Peel the mangoes and cut them into fairly thin slices.

  • Make a caramel with the sugar until the coloring begins. Add the raspberry vinegar then 8cl of water.

  • Pour the caramel (keep a little bit aside for decoration) at the bottom of 5 small molds, place the thin mango slices and layer 1 disk of puff pastry, as for a tarte tatin. Bake at 320°F 20 to 30 min.

  • Cut the foie gras into around 50g cutlets.

  • Heat a pan and, as soon as it smokes, add the escalopes of foie gras to sear them, about 2 minutes on each side. Add fleur de sel and crushed Timut pepper to the foie gras.

  • Serve with the warm tatin topped with a few chopped hazelnuts and a few drops of the remaining caramel...

Enjoy !

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