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1 raw duck foie gras
salt and pepper
4 mangoes, ripe but firm
2 Tbsp sugar
3 cups tangerine juice
3/4 cup Gewurtztraminer
2 Tbsp grated fresh ginger
2 tsp lime juice
1. Remove foie gras from the refrigerator and let stand at room temperature for 30 minutes.
2. Separate the lobes and denerve. Slice the foie gras on the diagonal into 3/4" slices. Lightly sprinkle with salt and pepper; return to the refrigerator until ready-to-use.
3. Peel the mangoes, slice off the flesh from the pit and cut into long slices. Sprinkle all sides with sugar.
4. In a non-stick frying pan, over medium-high heat, add the slices of mango; brown until lightly caramelized, turn the slices over and repeat. Keep warm.
5. In a frying pan over high heat, sear the slices of foie gras, 45 seconds per side. Remove from the pan and keep warm.
6. Deglaze the pan with the tangerine juice, wine and grated ginger. Bring to a boil and reduce to a syrupy consistency.
7. Add the lime juice and the fat given off by the foie gras while it was resting. Adjust the sauce seasoning to taste with salt and pepper.
8. Arrange the foie gras and the mango slices on warm serving plates and nap with the sauce. Serve immediately.
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