Terrine
One foie gras (500 g)
Salt and white pepper, freshly ground
One tablespoon of olive oil
120 grams of toasted pistachios, finely chopped
Green Tomato and Mango Chutney
Two firm mangos, diced (approximately 750 g)
Four green tomatoes, peeled and seeded, diced
150 grams of white sugar
100 grams of brown sugar
100 milliliters of white wine vinegar
One tablespoon of grated ginger
Three tablespoons of mustard
One cinnamon stick
Six cloves
Four slices of brioche (for serving)
French shallots (for garnish)
Terrine
One foie gras (500 g)
Salt and white pepper, freshly ground
One tablespoon of olive oil
120 grams of toasted pistachios, finely chopped
Green Tomato and Mango Chutney
Two firm mangos, diced (approximately 750 g)
Four green tomatoes, peeled and seeded, diced
150 grams of white sugar
100 grams of brown sugar
100 milliliters of white wine vinegar
One tablespoon of grated ginger
Three tablespoons of mustard
One cinnamon stick
Six cloves
Four slices of brioche (for serving)
French shallots (for garnish)
Terrine: Cut the foie gras in half, lengthwise, and remove any nerves (1)
Season with salt and white pepper
Heat a non-stick skillet over medium heat, add the olive oil, and sear the foie gras for about 2 minutes per side, or until golden brown (2)
Let it cool, then wrap it in plastic wrap
Roll it up tightly, making a cylinder (3), and make small holes in the plastic with a knife to remove air
Store it in the refrigerator for 6 hours
Remove from the refrigerator, unwrap the foie gras, and roll it in toasted pistachios
Wrap it again in plastic wrap and store it in the refrigerator for another 6 hours
Chutney: In a saucepan, combine all ingredients and bring to a boil over high heat (4)
Once boiling, reduce heat and let simmer for about 20 minutes
Molding: Just before serving, unwrap the terrine and slice it into 1-centimeter thick rounds (5)
Arrange two slices per plate, with a spoonful of chutney on the side
Complete with a diagonally cut and toasted brioche slice, and garnish with French shallots.
