Chadian-style Foie Gras with Spiced Mango Chutney

Ingredients

In this Chadian adaptation, the traditional French foie gras is enhanced with Chadian spices and paired with a spiced mango chutney, adding a unique twist to the dish. The Chadian spices infuse the foie gras with a distinct warmth and depth of flavor, while the tangy mango chutney provides a refreshing contrast to the richness of the foie gras. We alse have the original recipe for Foie gras, so you can check it out.

• 4 slices of foie gras (120g each) 4 slices of foie gras (120g each)
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 1 teaspoon ground cloves (5g) 1 teaspoon ground cloves (5g)
• 1 teaspoon ground cinnamon (5g) 1 teaspoon ground cinnamon (5g)
• 1 teaspoon ground nutmeg (5g) 1 teaspoon ground nutmeg (5g)
• 1 ripe mango, diced 1 ripe mango, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 2 tablespoons white wine vinegar (30ml) 2 tablespoons white wine vinegar (30ml)
• 2 tablespoons brown sugar (30g) 2 tablespoons brown sugar (30g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, combine the ground ginger, cloves, cinnamon, and nutmeg. Season the foie gras slices with salt and pepper, then sprinkle the spice mixture evenly on both sides of each slice.
2. 2.
   Heat the vegetable oil in a skillet over medium-high heat. Add the foie gras slices and sear for 1-2 minutes on each side, until golden brown and crispy. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. 4.
   Add the diced mango, white wine vinegar, and brown sugar to the skillet. Stir well to combine and bring to a simmer. Cook for 5-7 minutes, until the mango softens and the mixture thickens slightly.
5. 5.
   Remove the spiced mango chutney from the heat and let it cool slightly. Transfer it to a blender or food processor and blend until smooth.
6. 6.
   Serve the seared foie gras slices with a generous spoonful of the spiced mango chutney on top. Enjoy!

Treat your ingredients with care...

• Foie gras — Make sure to handle the foie gras gently to preserve its delicate texture. Allow it to come to room temperature before cooking for even searing.

Tips & Tricks

• For an extra layer of flavor, sprinkle a pinch of ground cardamom over the foie gras before searing.
• Serve the foie gras on toasted brioche or crusty bread to add a delightful crunch to each bite.
• If you prefer a spicier chutney, add a small chopped chili pepper to the mango mixture while cooking.
• Adjust the sweetness of the chutney by adding more or less brown sugar according to your taste preference.
• Pair this dish with a crisp white wine or a fruity rosé to complement the flavors.

Serving advice

Serve the Chadian-style Foie Gras with Spiced Mango Chutney as an elegant appetizer or as part of a sophisticated main course. Plate the seared foie gras slices with a generous spoonful of the spiced mango chutney on top. Garnish with fresh herbs, such as cilantro or mint, for a pop of color and added freshness.

Presentation advice

To create an appealing presentation, arrange the foie gras slices neatly on individual serving plates. Drizzle some of the spiced mango chutney around the foie gras and garnish with a sprig of fresh herbs. Serve with toasted brioche or crusty bread on the side.