Slice of Duckling Foie Gras with Mango

By corlear

Ingredients

• For the gingerbread biscuit:
• 4 oz honey gingerbread
• 1/2 cup water
• 4 tbsp sugar
• For the foie gras terrine:
• 2 cups duck foie gras
• salt
• freshly ground white pepper
• For the mango gelatin:
• 11/4 cup mango purée
• 1/2 cup water
• 1 tsp powdered agar-agar
• 2 sheets gelatin (previously rehydrated in cold water)
• To finish:
• Maldon salt
• freshly ground black pepper

Details

Servings 10

Preparation

Step 1

For the gingerbread biscuit:
1. Cut the gingerbread into 1½ x 1½" squares and freeze.
2. Once the gingerbread is frozen, cut it into thin slices that are around 1/10" thick.
3. Mix the water and sugar together. Bring to the boil over a medium heat and then leave to cool.
4. Brush the surface of a Silpat liner with the syrup. Arrange the slices of bread over the liner, leaving approx ¾" between each slice. Dampen the top of the bread with the syrup.
5. Dry in the oven at 300ºF for 5 or 6 min. The slices should not brown and have to be crunchy.

For the foie gras terrine:
1. Leave the duckling foie gras at room temperature for 1 hour.
2. Remove all the veins from the foie gras as carefully as possible. Season with salt and pepper.
3. Put the foie gras in a heavy- bottomed frying pan and gently yet quickly heat it through from cold. Remove from the heat. Repeat the operation 2 minutes later.
4. Turn the foie gras over and repeat the above step. The temperature inside the foie should be between 45-120ºF.
5. Leave to cool until the temperature is around 64ºF.
6. Put the foie in 1½ x 1½" terrines. Cover only the bottom half, i.e. ¾". Press down and leave to cool in the fridge for at least 12 h.

For the mango gelatin:
1. Mix the mango purée with the water and the powdered agar-agar.
2. stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheet of gelatin and leave it to cool.
4. Pour it into the mould with the foie gras terrine. Cover and leave in the fridge for at least 3 hours.

Final Steps & Preparation:
1. Remove the foie gras and mango terrine from the mould. Cut into 1/10" thick slices. They will be 1½ x 1½" squares and 1/10" thick.
2. Place a slice of mango gelatin and foie gras terrine on a honey gingerbread biscuit.
3. Place another biscuit on the foie gras and mango, as if you were making an ice-cream sandwich.
4. Cut the sandwich vertically, so it stand on one of the four sides. Season the upper side with Maldon salt and black pepper.