Fresh foie gras from Landes on a bed of shredded kale, kale crisp, mango vinegar and virgin pistachio oil
- 500/600 g fresh duck foie gras
- 1 fully green kale plant
- 1 egg white
- 50 g butter
- Virgin pistachio oil
- Mango vinegar
- Coarse Île de Ré salt
- Pick the leaves off the kale, remove the largest leaves.
- Fill a saucepan with boiling, salted water. Throw the smallest, nicest looking leaves in the pan. Leave to cook for 3 minutes.
- Cut the rest of the kale leaves into julienne strips (thin strips), blanch them in the same water and cool.
- Drain the leaves and dry them.
- Marinate them in the lightly beaten egg white. Place them in the oven in a non-stick dish for an hour at 90 C.
- Drizzle the julienne strips with butter infused with virgin pistachio oil.
- Slice the duck foie gras into six thick cutlets. Season the cutlets with salt and pepper and fry in a heated non-stick pan for 2 minutes on one side and 1 minute on the other. Put 2/3 of the fat produced by the foie gras to one side, deglaze with the mango vinegar.
- Presentation: julienne strips of kale, the foie gras on top, coated in its juices, with the kale leaf crisp pointing upwards for decoration. Add a drizzle of pistachio oil around the plate.