Foie Gras with Mango and Spice Bread

Immerse the foie gras in milk for about 30 minutes so it loses its bitter taste. Drain it, butterfly it, and devein it with a pair of tweezers, then reassemble it with your hands. Combine 1 teaspoon of salt with 1/2 teaspoon of sugar, a pinch of pepper, and some grated nutmeg.

Lay the foie gras out in a baking dish, season it with half of the prepared spice mixture, brush it with a splash of Port wine and Brandy, then flip it over and season the other side the same way; let it marinate in the fridge for about 8 hours. Once it has marinated, soften the foie gras with your hands to make it pliable; divide it in two and place it on two sheets of plastic wrap; mold it into two long rolls (1-inch diameter); wrap the rolls in the plastic wrap and refrigerate for 30 minutes.

Peel the mangoes, remove the pit, and cut it into 1/4-inch thick slices; slice the beet the same way, then cut out 1-inch discs or squares from both the mangoes; if you’d like, cut a hole into the center of each with a pastry bag tip or a rigid straw to make them more decorative. In a dish, mix the vinegar with 2 1/2 tablespoons of sugar and a pinch of salt; marinate the beets for about 20 minutes. Toast the spice bread in a 320°F oven for 10-15 minutes until crispy; remove from the oven and blend it into a powder; combine with a pinch of gold powder. Cut the foie gras into 1-inch thick pieces; distribute them in dishes with the mango and marinated beets (after draining them). Complete with the spice bread powder: use a cookie cutter or another template to create a stencil effect. Tip: Edible gold, whether in leaves or powder, can be purchased in cake design stores or on specialized websites. It has no flavor, but it adds

a spectacular, decorative effect.