Escalopes of foie gras and pineapple chutney with Fleur de Sel de Guérande Le Guérandais

Preparation

1. The chutney should be prepared a day or two in advance, as its flavors need time to "ripen" together. Prepare a jar to accompany the foie gras, and an extra jar for each guest to offer as a gourmet gift.

2. Prepare the pineapple: remove the skin, black tips and hard center, then cut into pieces.

3. Chop the onions and garlic into brunoise. In a saucepan, add a drizzle of olive oil and sauté the onions gently for 10 to 15 minutes, until transparent. Add the mustard seeds and garlic, then the remaining spices and the chopped chilli pepper. If you prefer a less spicy version, remove the chilli seeds beforehand.

4. Add the pineapple chunks and continue to cook over low heat until they start to release their juice. Add the vergeoise sugar and the juice of half a lemon. Continue cooking over a low heat for 40 minutes. The chutney reduces and becomes syrupy. Taste and add a teaspoon of sugar if too acidic, or a squeeze of lemon juice if too sweet.

5. Pour your hot chutney into the clean jam jars. Close the lids and turn the jars out onto a tea towel. Once cool, place in the fridge.

6. Same day: in a hot pan, add a spoonful of duck fat. Snack the foie gras escalopes on both sides. All you need to do is sear them!

Le Guérandais' plus point: Serve your foie gras escalopes with a few spoonfuls of pineapple chutney, and don't forget to sprinkle them with Fleur de Sel de Guérande. Its crunchy texture blends perfectly with the melting texture of the foie gras.