Pick the leaves off the kale, remove the largest leaves.
Fill a saucepan with boiling, salted water. Throw the smallest, nicest looking leaves in the pan. Leave to cook for 3 minutes.
Cut the rest of the kale leaves into julienne strips (thin strips), blanch them in the same water and cool.
Drain the leaves and dry them.
Marinate them in the lightly beaten egg white. Place them in the oven in a non-stick dish for an hour at 90 C.
Drizzle the julienne strips with butter infused with virgin pistachio oil.
Slice the duck foie gras into six thick cutlets. Season the cutlets with salt and pepper and fry in a heated non-stick pan for 2 minutes on one side and 1 minute on the other. Put 2/3 of the fat produced by the foie gras to one side, deglaze with the mango vinegar.
Presentation: julienne strips of kale, the foie gras on top, coated in its juices, with the kale leaf crisp pointing upwards for decoration. Add a drizzle of pistachio oil around the plate
