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Le Cordon Bleu News, 01/02/2015
Pan-fried foie gras with mango and passion fruit, purple potato chips
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About this recipe

In France, foie gras is one of the star ingredients at this time of the year. This easy recipe combines the sweetness of mango and vanilla with sharp passion fruit. This is an inventive dish for all those who love the combination of sweet and savory.

Recipe - Pan-fried foie gras with mango and passion fruit, purple potato chips

Serves: 2

In this recipe:

  • foie gras escalopes
  • purple potato
  • mango
  • passion fruit
  • vanilla bean





Pan-fried foie gras
2 x 50 g foie gras escalopes
fine “fleur de sel” sea salt
freshly ground pepper
Purple potato chips
1 purple potato
oil for deep-frying
Mango and passion fruit garnish
1 mango
1 passion fruit
20 g butter
50 g sugar
½ vanilla bean (pod)

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  1. Foie gras: Lightly cut a criss-cross pattern on each side of the foie gras escalopes and set aside in the refrigerator.
  2. Purple potato chips: Finely slice the purple potatoes on a mandolin. Deep fry the slices for 1 to 2 minutes in oil heated to 130°-140°C, then remove and drain on paper towel. Season with salt and set aside.
  3. Mango and passion fruit: Peel the mango, cut the two cheeks away from the stone. Shape each piece into rectangle shapes. Cut the trimmings into a brunoise. Halve the passion fruit and scoop out the pulp and seeds with a teaspoon. Combine with the mango brunoise and refrigerate. Heat the butter, sugar and vanilla in a pan. When the butter melts, add the two rectangles of mango and pan-fry for 15 to 20 minutes or until the fruit is tender.
  4. Pan fried foie gras: Heat a pan and pan-fry the foie gras escalopes for 2 minutes on each side. Season with fine “fleur de sel” sea salt and freshly ground pepper.
  5. To serve: Place a rectangle of mango in the center of a plate and arrange the pan fried foie gras on top. Spoon a little of the mango and passion fruit over the foie gras and decorate with three purple potato chips.

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