Foie Gras With Mango Papaya Recipes

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FOIE GRAS WITH CARAMELIZED FRUITS



Foie Gras with Caramelized Fruits image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 12

6 ounces foie gras
2 tablespoons butter
4 tablespoons raw brown sugar
1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
1 apple, peeled, cored, cut into 12 sections
3 apricots, cut in half, stones removed
1/2 cup grapes
1 cup red wine
1 cup mulberries
Salt
Freshly ground pepper
Flour, for dredging

Steps:

  • Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
  • In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.

MANGO CHUTNEY FOR PâTé DE FOIE GRAS



Mango Chutney for Pâté de Foie Gras image

Categories     Appetizer     Breakfast     Mango     Simmer

Yield 2 cups

Number Of Ingredients 6

1 tablespoon safflower or vegetable oil
1 teaspoon red peppercorns
1 shallot, diced
1 large ripe mango
1 tablespoon sugar
1 tablespoon red-wine vinegar

Steps:

  • Heat the oil in a nonstick frying pan. Add the peppercorns and the shallot, and sauté over low heat for 5 minutes.
  • In the meantime, peel the mango and cut it into 1/2-inch cubes. Add the mango to the shallot and continue sautéing. Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes. Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade. Cool, discard the peppercorns, and serve as an appetizer with foie gras.

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