HOT FOIE GRAS OF DUCK WITH CURRY-FLAVOURED

INGREDIENTS

Foie-gras:
4 escalopes of foie gras of duck (90 gr)
1 cm thick
10 cl mango pulp
2 cl vanilla syrup
Grey salt
Black pepper
crushed
Red curry, to taste
10 cl reduced balsamic vinegar
Curry-flavoured apple tatin:
3 sharp apples
Granny Smith type
100 gr puff pastry, made with butter
50 gr sugar
Red curry powder, to taste
Table salt
Tempura:
8 leaves basil
8 leaves mint
8 leaves chervil
8 stalks chive
100 gr tempura batter
Table salt
Tandoori to taste
Virgin olive oil

PREPARATION

Foie-gras
Dilute the vanilla syrup in the mango pulp. Filter and place in a squeezer bottle. Season the escalopes of foie gras with salt and pepper and sprinkle with red curry powder. Leave at room temperature before cooking. Curry-flavoured apple tatin: Make a golden caramel and add the red curry powder. Peel the apples, season lightly and cover with the pastry. Bake at 190º C for 15 minutes.

Tempura
Dip the herbs in the tempura batter and fry, leaf by leaf, in very hot oil. Drain on absorbent paper.

TO SERVE

Brown the foie gras of duck on both sides in a non-stick frying pan, then finish cooking under the grill. Make a circle of mango juice then add a diagonal stripe of balsamic vinegar. Place a wedge of apple tatin at the centre and top with the foie gras of duck. Finish with the herb tempura and sprinkle the dish with red curry powder.