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INGREDIENTS
400g of raw foie gras
1 tablespoon of Matana cocoa powder
1 teaspoon of brown sugar
1/2 teaspoon of cinnamon or nutmeg
Salt and freshly ground pepper
Fig or mango chutney to accompany
PREPARATION
Preheat the oven to 120°C.
Season the foie gras with salt, pepper and spices.
Sprinkle the cocoa and brown sugar evenly over the foie gras.
Place the foie gras in an ovenproof dish and cover with aluminum foil.
Cook in a bain-marie for 30 to 35 minutes to obtain a meltingly soft texture.
Allow to cool, then refrigerate for at least 2 hours before serving.
Serve sliced with the chutney.
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