Seared Foie Gras with Mango and Mango Vinaigrette

Name: Seared Foie Gras with Mango and Mango Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon finely sliced chives; 1 Tbsp ½ ounce extra virgin olive oil; 1 pinch fresh thyme, chopped; 2 Tbsps toasted hazelnuts, crushed; 1 ripe mango, peeled, pitted, and cut into small dice; 237 milliliters ripe mango, cut into medium pieces; 2 Tbsps ounce pure olive oil; 2 Tbsps ounce freshly squeezed orange juice; 59 milliliters ounces rice wine vinegar; 1 Tbsp ½ ounce rice wine vinegar; 1 pinch salt; 4 servings Salt and pepper; 1 Tbsp minced shallot; 1 pinch togarashi (see Notes; cayenne pepper can be substituted); 1 pinch sugar; 4 Tbsps to 3 ounces water, if needed; 340 grams foie gras, trimmed of any veins or discolored spots

You can never have too many side dish recipes, so give Seared Foie Gras with Mango and Mango Vinaigrette a try. Watching your figure? This gluten free and vegan recipe has 185 calories, 2g of protein, and 14g of fat per serving. This recipe serves 4. A mixture of togarashi, thyme, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Place all of the ingredients except the water in a blender and puree on high speed until smooth. If the puree seems too thick, thin it with a few drops of water and puree to incorporate. Keep adding water (a few drops at a time) until the puree has a sauce like consistency.

Ingredients you will need

Sauce

Water

Equipment you will use

Blender

Remove the foie gras from the refrigerator and cut into four 1-inch-thick slices (they should weigh about 3 ounces each). Set aside at room temperature for 15 minutes. Meanwhile, combine the diced mango, shallot, thyme, sugar, rice wine vinegar, olive oil, chives, and salt and pepper in a small mixing bowl. Toss gently and reserve.

Ingredients you will need

Rice Vinegar

Salt And Pepper

Foie Gras

Olive Oil

Shallot

Chives

Mango

Sugar

Thyme

Equipment you will use

Mixing Bowl

Place hazelnuts in a small saut pan and toast over high heat until lightly browned and fragrant, about 2 minutes.

Ingredients you will need

Hazelnuts

Toast

Equipment you will use

Frying Pan

Crush the hazelnuts using a mortar and pestle or spice grinder. (Or place them on a cutting board, cover them with the bottom of a saucepan, and crush them by pressing down firmly.)

Ingredients you will need

Hazelnuts

Equipment you will use

Mortar And Pestle

Cutting Board

Sauce Pan

Season the foie gras with salt and pepper.

Ingredients you will need

Salt And Pepper

Foie Gras

Place two pieces of foie gras in each of two unheated saut pans. Set the saut pans on the stovetop over high heat and cook the foie gras until golden brown, 2 to 3 minutes.

Ingredients you will need

Foie Gras

Equipment you will use

Stove

Pour off any excess fat given off by the foie gras, gently flip each piece, and reduce heat to medium. Cook for another 2 to 3 minutes, remove from heat, and let foie gras pieces remain in pans for another minute.

Ingredients you will need

Foie Gras

Transfer the foie gras to a plate lined with paper towels to absorb some of the excess fat.

Ingredients you will need

Foie Gras

Equipment you will use

Paper Towels

Place 1 spoonful of the mango salad in the center of four dinner plates. Arrange one piece foie gras on the top of each salad. Spoon Mango Vinaigrette in a circle around the salad and drizzle a bit over the foie gras.

Ingredients you will need

Vinaigrette