Seared Marieville Duckling Foie Gras and Jumbo Prawn Tower on a Mango and Truffle Emulsion

Preparation time is 20 to 25 minutes

Ease of preparation is moderate

Yield: 6 servings

Ingredients

• 12 raw shrimp peeled and de-veined, 16 x 20 sized cut in half lengthwise
• 6 slices (40 grams each) butternut squash, blanched, glazed in maple syrup
• 6 slices (50 grams each) of duckling foie gras
• Truffle cream
• Mango sauce
• 6 slices fresh truffle
• Truffle oil
• Peppercress

Truffle Cream

• 1 cup 0.24 litre 35% cream
• 1 finely chopped shallot
• 2 tablespoons 0.03 litre brandy
• 2 tablespoons 0.03 litre white wine
• 1 teaspoon 0.05 litre truffle peeling
• 1 tablespoon 0.015 litre truffle oil

Mango Sauce

• Flesh of 1 mango
• 1 finely sliced shallot
• 2 tablespoons 0.03 litre honey
• 2 tablespoons 0.03 litre butter
• ¼ cup 0.06 litre orange juice

Directions

Truffle Cream

1. Sweat the shallots in the truffle oil until translucent.
2. Add the brandy, flame, then add white wine and reduce.
3. Pour in the cream with the truffle peelings and season with salt and pepper; reduce by 1/3.
4. Just before serving blend together with a hand blender and finish with a little hard butter.

Mango Sauce

1. Sweat the shallots in butter.
2. Add the honey, mango and orange juice and reduce for five minutes.
3. Blend with a hand blender and season to taste.
4. Finish with a little hard butter just before serving.
5. Pan sear the foie gras in a non stick pan; reserve.
6. In the same pan, sear the shrimp in the duckling foie gras fat; reserve.
7. Warm the butternut squash rounds in the remaining fat.
8. Mount the squash, shrimp and foie gras (respectively) in the centre of a large plate, drizzle the truffle cream and then the mango sauce in a circular fashion around the tower.
9. Finish with a slice of truffle and the peppercress.