Darégal

Instructions

Serves 4

1. Cut the mangoes in half and then in strips.
2. Melt the butter in a large non-stick frying pan.
3. Gently brown the onions and mangoes at low heat for 5 minutes. Add the balsamic vinegar. Let it evaporate for 1 minute. Add the water and finish cooking for 2 minutes. Set aside.
4. Lightly flour each side of the foie gras escalopes.
5. Clean the pan and heat it. Place the escalopes in the pan and cook them 1 minute per side.
6. Place the foie gras on plates surrounded by the mangoes. Decorate with the onions.
7. Sprinkle with premium unrefined salt and pepper.
8. Sprinkle with coriander.
9. Serve immediately.

Tip:

It is important to flour the escalopes de foie gras to prevent them from melting in the plate.