Foie gras pineapple curry sauce

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Sauce

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 100 g
    • Granny smith apple - 20g
    • Sugar - 50g
    • Water - 125g
    • Curry
    • orange peel (dices)
    Bring the water with the sugar, the Granny Smith and the orange peel to a boil. Let infuse 6 hours. Add pineapple juice and curry powder. Sieve.

    In this step

  2. Filling

    Ingredients

    • Frozen fruit purée 100% : Lemon - 6 g
    • Red onion - 30g
    • Mango (dice) - 80g
    • Pineapple (dice) - 80g
    • Sugar - 6g
    • Olive oil
    • Lime (zest)
    Braise the onion in olive oil. Add the pineapple and cook briefly. Add sugar and let caramelize. Add the lemon puree and mango. Simmer shortly. Season to taste and add some freshly grated zest of lime.

    4 slices foie gras

    Season the foie gras slices with salt and pepper; then fry.
    Place a slice foie gras on a plate. Add some garnish. Finish with some sauce.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  3. Goie gras

    Ingredients

    • Duck Liver (slice)
    Season the foie gras slices with salt and pepper; then fry.
    Place a slice foie gras on a plate. Add some garnish. Finish with some sauce.

Download this recipe

Download Download