Foie gras & roast mango

Foie gras & roast mango

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
1 medium-sized mango, not too ripe
2 pinches quatre epices
2 pinches ground anise
2 pinches ground ginger
2 pinches ground pepper
1 tablespoon sugar
200g foie gras
4 slices bread
sea salt

Method

  1. Peel the mango. Cut in half and remove the stone, then slice lengthwise. Put the slices on a baking tray lined with baking parchment. Sprinkle with the spices and sugar, then put under the grill for about 15 minutes to caramelise lightly. Five minutes before the end of cooking, take out the foie gras and cut into 12 slices. Lay the roasted mango slices on the slices of bread, top with three slices of foie gras and serve with a few pinches of sea salt.
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