by Lucy YanIngredients
2-3 cups of thinly shredded cabbage
Half a cup of diced mango
1 tbsp mustard
1.5 tbsp olive oil
1 tsp cayenne pepper
.5 tsp fennel seeds
2 tbsp pear vinegar (can substitute with apple cider vinegar) or use blueberry vinegar
Salt and Black Pepper to taste
4 ounces of Foie Gras or (or substitute chicken liver pâté)
1- 12G tin of Pearl Street Caviar Ossetra
Prepare the slaw ahead of time (2 hours at least)
Mix all ingredients except the foie gras and caviar well in a bowl and place in the fridge to marinate.
For Foie Gras:
Lightly season both sides of the Foie Gras with sea salt and black pepper. Heat a non-stick pan over medium heat, there is no need to add any oil since the Foie Gras is very high in fat content.
Pan fry the Foie Gras for 3-5 min on each side in a pan over medium heat, until browned. There will be a lot of fat coming out in the process, you can save it in the end for stir frying some vegetables in the future.
Place the Slaw in a tight circle and put Foie Gras on top. Add a spoonful of caviar, and dress with pear or blueberry vinegar.
Serving Size: 1-3