30 minutes. Serves 4 <\/p>\n\n

Ingredients<\/strong><\/p>\n\n

\n
• Southwestern foie gras<\/li>\n\n\n\n
• 1 large ripe mango<\/li>\n\n\n\n
• 10 cl cider vinegar<\/li>\n\n\n\n
• 150 g brown sugar<\/li>\n\n\n\n
• 1 clove garlic, minced<\/li>\n\n\n\n
• 1 tablespoon grated fresh ginger<\/li>\n\n\n\n
• 1 tablespoon honey<\/li>\n\n\n\n
• 3 drops Tabasco<\/li>\n\n\n\n
• Salt<\/li>\n\n\n\n
• Ground pepper<\/li>\n<\/ul>\n\n

  Preparation<\/strong><\/p>\n\n

  Peel and cut the mango into small pieces. Add the vinegar, sugar, garlic, ginger, salt and pepper and cook over very low heat for 30 min, stirring often. Add the honey and leave to cool. Serve the chutney in small dishes and arrange the foie gras alongside.<\/p>\n","protected":false},"excerpt":{"rendered":"

  With the return of fine weather, why not add foie gras to your spring meals? Contrary to popular belief, this specialty of French gastronomy is not limited to the festive season. Its melt-in-the-mouth texture and refined taste are a perfect match for the light, fruity flavors of spring. Foie gras, a seasonal ingredient In spring, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2046],"tags":[],"class_list":["post-54742","post","type-post","status-publish","format-standard","hentry","category-unclassified"],"yoast_head":"\n