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Fresh Foie Gras on a bed of Shredded Kale, Mango Vinegar and Virgin Pistachio Oil

Recipe Fresh foie gras mango vinegar and virgin pistachio oil


Serves 6


  • 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

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