Preview

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

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.