4. Quickly sear the slices of Foie Gras in a hot pan.
5. In a plate, place the 8 large slices of mango on the 8 slices of buns. Add the Foie Gras. Season with salt and pepper.
6. Decorate the plates with the small slices of mango, a trickle of sauce and some lemon verbena leaves and pomegranate seeds.
Recipe and photos: Le blog du foie gras