Best Mango Chutney For Pâté De Foie Gras Recipes

MANGO CHUTNEY

Steps:

• Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
• Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

CLASSIC TERRINE OF FOIE GRAS

Steps:

• Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
• Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
• Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
• Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
• Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
• Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY

Steps:

• Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
• Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
• Bring chutney to room temperature before serving with pâté

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

MANGO CHUTNEY FOR PâTé DE FOIE GRAS

Steps:

• Heat the oil in a nonstick frying pan. Add the peppercorns and the shallot, and sauté over low heat for 5 minutes.
• In the meantime, peel the mango and cut it into 1/2-inch cubes. Add the mango to the shallot and continue sautéing. Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes. Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade. Cool, discard the peppercorns, and serve as an appetizer with foie gras.

POACHED DUCK FOIE GRAS WITH GRAPE CHUTNEY

Steps:

• Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan. Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices. Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes. Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached). Cool to room temperature, about 2 hours.
• Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown). Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer). Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F. Chill, loosely covered, at least 2 days and up to 3.
• Carefully transfer foie gras to a plate with slotted spatula and chill, covered. Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids. Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily). Cool sauce to room temperature.
• Serve foie gras whole on a cutting board or platter. Thinly slice, then sprinkle slices with sea salt and pepper. Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce.