Duck Foie Gras with French Toast and Mango Chutney

Warm sweet flavours of spiced tropical fruit and soft French toast make for an adventurous recipe by Richard Phillips
By Richard Phillips
Duck Foie Gras with French Toast and Mango Chutney
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 2-3 hrs steeping
  • Effort: medium


For the chutney

  • 50 ml white wine vinegar
  • 150 ml water
  • 1 x 3 cm cinnamon sticks
  • 1 star anise
  • 5 peppercorns
  • 1 tbsp sugar
  • 1 mango, peeled and diced

For the Foie Gras and Pain Perdu

  • 1 x 125 g slice foie gras
  • 1 slices brioche, cut 1.5cm thick
  • 250 ml milk
  • 1/2 vanilla pod
  • 2 eggs
  • 1 tbsp sugar
  • 2 egg yolks
  • 1 tsp butter
  • 2 tbsp maple syrup
  • 1 sprig chervil, to garnish


1. First make the chutney, bring the vinegar, water, spices and sugar to the boil before pouring the hot liquid over the diced mangoes. Cover the bowl with plastic wrap, and leave on one side for 2-3 hours - this helps infuse the spice flavours into the mango.

2. For the French bread, bring the milk, vanilla pod and sugar to the boil and leave on one side to cool. Whisk in the whole eggs and egg yolks, and dip the brioche slice into the mixture and leave to soak for a few seconds.

3. Heat a small frying pan over a medium heat, and when hot, add the butter. Fry the soaked bread, on both sides, until golden brown. Spoon over the maple syrup and continue cooking for around 30 seconds. Turn off the heat and keep warm.

4. In another preheated pan, fry the foie gras, without any oil, for 1 minute. Flip it over and cook for a further minute, until warmed through.

5. Place the French toast into the centre of a plate, and top with the foie gras. Garnish with a chervil sprig and serve with mango chutney.

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