Foie gras cutlets and pineapple chutney with Le Guérandais Guérande "fleur de sel"

1. One or two days before:

The chutney should be made one or two days beforehand, as its flavours need time to "blend together". Prepare a pot to go with the foie gras, as well as an additional small pot per guest to give as gifts.

Prepare the pineapple: remove the skin, the black points and the hard centre, then chop it into pieces.

Finely dice the onions and garlic. In a casserole dish, pour a little olive oil and leave the onions to brown gently for 10 to 15 minutes, until they become translucent. Add the mustard seeds and garlic, then the rest of the spices and the small chilli chopped into pieces. If you prefer a less spicy dish, remove some of the chilli seeds beforehand.

Add the pineapple pieces and carry on cooking on low heat until they start to let out their juice. Add the brown sugar and the juice of half a lemon. Carry on cooking on low heat for 40 minutes. The chutney will reduce and become syrupy. Taste and add a spoonful of sugar if the chutney is too sour, or a little lemon juice if it is too sweet.

Pour the hot chutney into the small clean jam jars. Close the lids and turn the pots over onto a tea towel. Once cooled, place them in the fridge.

2. On the day of the meal:

Add a spoonful of duck fat to a hot frying pan. Briefly sear the foie gras cutlets on both sides. No need to cook them through!