Duck Foie Gras with French Toast and Mango Chutney
by Richard Phillips
from Great Food Live
Warm sweet flavours of spiced tropical fruit and soft French toast make for an adventurous recipe by Richard Phillips
Servings: 1
Level of difficulty: Intermediate
Preparation Time: 25 minutes, plus 2-3 hours steeping
Cooking Time: 10 minutes
Ingredients
For the chutney
50ml white wine vinegar
150ml water
1 x 3 cm cinnamon stick
1 star anise
5 peppercorns
1 tbsp Sugar
1 mango, peeled and diced
For the Foie Gras and Pain Perdu
1 x 125g slice Foie Gras
1 slice brioche, cut 1.5cm thick
250ml Milk
1/2 vanilla pod
2 eggs
1 tbsp Sugar
2 egg yolks
1 tsp Butter
2 tbsp maple syrup
1 sprig chervil, to garnish
Method
1. First make the chutney , bring the vinegar, water, spices and sugar to the boil before pouring the hot liquid over the diced mangoes. Cover the bowl with plastic wrap, and leave on one side for 2-3 hours - this helps infuse the spice flavours into the mango.
2. For the French bread , bring the milk, vanilla pod and sugar to the boil and leave on one side to cool. Whisk in the whole eggs and egg yolks, and dip the brioche slice into the mixture and leave to soak for a few seconds.
3. Heat a small frying pan over a medium heat, and when hot, add the butter. Fry the soaked bread, on both sides, until golden brown. Spoon over the maple syrup and continue cooking for around 30 seconds. Turn off the heat and keep warm.
4. In another preheated pan, fry the foie gras, without any oil, for 1 minute. Flip it over and cook for a further minute, until warmed through.
5. Place the French toast into the centre of a plate, and top with the foie gras. Garnish with a chervil sprig and serve with mango chutney.
