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Seared Foie Gras with Mango and Mango Vinaigrette


Seared Foie Gras with Mango and Mango Vinaigrette Recipe

Ingredients:
  • 12 ounces foie gras, trimmed of any veins or discolored spots
  • 1 ripe mango, peeled, pitted, and cut into small dice
  • 1 tablespoon minced shallot
  • 1 pinch fresh thyme, chopped
  • 1 pinch sugar
  • ½ ounce (1 tablespoon) rice wine vinegar
  • ½ ounce (1 tablespoon) extra virgin olive oil
  • 1 teaspoon finely sliced chives
  • Salt and pepper
  • 2 tablespoons toasted hazelnuts, crushed
  • 4 teaspoons Mango Vinaigrette (recipe follows)
  • 1 cup ripe mango, cut into medium pieces
  • 2 ounces (¼ cup) rice wine vinegar
  • 1 ounce (2 tablespoons) pure olive oil
  • 1 ounce (2 tablespoons) freshly squeezed orange juice
  • 1 pinch togarashi (see Notes; cayenne pepper can be substituted)
  • 1 pinch salt
  • 1 pinch sugar
  • 2 to 3 ounces (4 to 6 tablespoons) water, if needed
  • Makes 1 cup
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 512kcal (26%)
Total Fat 46g (71%)
Saturated Fat 13g (67%)
Cholesterol 128mg (43%)
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 8g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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