Pan-seared Foie Gras on tender brioche and mango chutney

• 400g of fresh or frozen raw Foie Gras
• 4 small individual buns
• 2 mangoes
• 2 spoon of mango chutney 

1. Peel and cut the mangoes into thin slices (8 large and 40 small for decoration).

2. Toast the buns in a toaster.

3. Put the chutney in a pan and heat it very gently with 1 tablespoon of water, stirring well.

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.

Bon appetit!

Recipe and photos: Le blog du foie gras