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Gala Tasting Menu

Roasted Foie Gras with Caramelized Mango and Croustillant Pain d’Épice
Chef Jonathan Wright of The Grill Room at The Windsor Court Hotel – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


    Croustillant Pain d’Épice
  • 9 ½ ounces sugar
  • 13 ½ ounces honey, hot
  • 6 ounces butter, melted
  • 1 ounce five spice
  • 3 ½ ounces pain d’Épice bread crumbs

  • Gastric
  • ½ cup orange juice
  • ¼ cup lemon juice
  • ¾ cup xeres or sherry vinegar
  • Pinch of salt
  • ¾ cup honey
  • ½ teaspoon black pepper
  • 1 teaspoon ground cloves
  • 1 Tablespoon ground cinnamon

  • Foie Gras
  • 1 pound foie gras, quartered
  • 2 mangos, halved
  • 2 fluid ounces mango puree
  • 1 fluid ounce gastric
  • ½ ounce Jamaican pepper
  • Xeres or sherry vinegar

For Croustillant Pain d’Épice:
Mix all ingredients together and refrigerate. Preheat oven to 300°F. Form teaspoon size balls and bake on silicon mats in oven until crispy. Cool, then store at room temperature in airtight containers.

For Gastric:
Reduce liquids down to a syrup, add honey and spices.

For Foie Gras:
Sear foie gras until caramelized, pour off and reserve fat, then deglaze with vinegar, salt and pepper. Heat non stick sauté pan over high heat. Coat mango halves in sugar, and caramelize in pan, adding lime juice, black pepper and Jamaican pepper.

To Serve:
Drizzle a bit of gastric around plates. Place a piece of mango on each plate. Top with one croustillant, then foie gras, then another croustillant.. Drizzle foie gras drippings over plates.

Wine Pairing:
Gallo of Sonoma Dry Creek Valley Sonoma County Stefani Vineyard Chardonnay 1999

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