Fois Gras with Mango and Papaya ►
Tropical fruit — papaya and mango — is sauteed in butter and wine and served topped with foie gras slices. Large-grain sea salt garnishes the top of the foie gras.
- Duck or Goose Foie Gras - 12 ounces
- Unsalted Butter - 4 tablespoons
- Port Wine - 1 cup, semi-sweet
- Saffron - 4 to 6 threads
- Papaya - 1, with skin
- Mango - 1, with skin
- Sea Salt - large-grain, to taste
- Pepper - freshly ground, to taste
- Chives - 4, chopped
- Chives - 8
Slice the foie gras into long pieces, 1/2-inch thick. Heat a large non-stick saute pan or skillet over medium heat and brown the foie gras for 2 to 3 minutes, turning once; remove and drain on paper towels. In another saute pan, melt the butter over medium heat and add the wine and saffron. Peel the papaya and cut horizontally into 3/8-inch slices; you will need 8 slices. Remove the seeds; cut 4 of the rings in half. Put in the pan with the wine mixture. Cut narrow wedges from the mango, leaving the skin on, and lift away from the pit; you will need 8 wedges. Add to the wine mixture. Cook, basting with the butter and wine, for 3 to 4 minutes, until softened.
To serve: Place a papaya ring on each plate. Top with foie gras slices. Place two papaya ring halves on opposite sides of each ring, at noon and 6 o’clock. Put 2 mango slices on each of the opposite sides, at 3 and 9 o’clock. Drizzle fruit pan juices over the top. Sprinkle the foie gras with a little sea salt and pepper. Sprinkle chopped chives over all. Lay 2 whole chives over one pair of mango slices on each plate.