Ingredients

• 400 g fresh duck foie gras
• 200 g a pre-cooked beetroot
• 100 g apple vinegar
• 100 g spice cake
• 2 mangoes
• Port wine
• brandy
• milk
• nutmeg
• gold dust
• sugar
• salt
• pepper

For the recipe of foie gras, mango and spice bread, dip the foie gras in the milk for about 30 minutes so that it loses its bitter taste. Drain it, open it as a book and remove the veins from the pulp with the aid of tweezers, then compact it with your hands. Mix 5g of salt, 1 / 2cunch of sugar, a pinch of pepper and grated nutmeg.

Place the foie gras spread out in a baking dish, season it with half the mix of powders prepared, brush it with a dash of Porto and brandy, then turn it over and season the other side in the same way; let it marinate in the refrigerator for about 8 hours. Once the marinade is over, soften the foie gras with your hands to make it malleable, divide it into two parts and place them on two sheets of film; shape them into two long rolls (ø 3cm); wrap the rolls in the foil and put them in the refrigerator for 30 minutes.

Peel the mangoes, remove the stone and cut them into slices about 1cm thick; slice the beetroot in the same way, then cut from both disks or small squares of 3cm and, as desired, pierce them in the center with a small pastry bag or a rigid straw to make them more decorative. In a dish mix the vinegar with 30g of sugar, a pinch of salt and marinate the beetroot molds for about 20 minutes. Toast the spice cake in the oven at 160 ° C for 10-15 minutes, until it is crispy; take it out of the oven and shake it until you get a powder; mix it with a pinch of gold dust. Cut the foie gras into spools a couple of centimeters thick; distribute them in dishes with mango and marinated and drained beetroot. Complete with the spice cake powder: use a pastry cutter or other "masks" for a stencil effect. To know Food gold, in sheets or in powder form, can be bought in cake design shops and online on specialized sites. It has no taste, but gives

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