FOIE GRAS WITH MANGO CARPACCIO AND CRANBERRY SAUCE
Alliance food – wine:
“LAURENT BREBAN” sparkling wine goes well with foie gras garnished with cranberry sauce.
Preparation - 30 min.
For 2 servings: 1 duck liver of 800 g * 10 g of butter * 1 tbsp of olive oil * 1 mango * 100 g cranberries * 1 teaspoon of sugar * 2 tbsp of red wine * 1 tablespoon of light cream * flour * mix of salad leaves * salt pepper.
Cut the duck liver into thin slices. Dust with white flour. Cook the cutlets about 6 minutes on each side in a preheated pan with olive oil and butter.
Slice mango into carpaccio.
To prepare the sauce, wash and dry cranberries. Pour 2 tbsp of wine and water into the pan, add the cranberries, sugar, and cream. Cook 3 minutes on medium heat and stir.
Serve the foie gras and mango carpaccio. Add the sauce at the moment of serving the foie gras. Decorate with mixed salad leaves and cranberry sauce. Season according to taste with salt and pepper.