Prepare the ginger, peel and cut into fine julienne strips, blanch as well as the green peppercorns and pink peppercorns, set aside.
Peel the mango, cut it into 5 fans.
Season the escalopes with fresh foie gras and fry them in a non-stick pan, then drain them on paper towels.
Boil the sherry vinegar with the honey, reduce until the consistency is good and add the saffron and the devil's sauce.
Heat the mangoes in the oven and warm the sauce in which you add the ginger, green pepper and pink peppercorns.
Arrange a fan of mango per plate, a foie gras escalope that you cover with the spicy sauce.
For the devil sauce, reduce white wine with chopped shallot, a dash of vinegar, a little thyme and pepper, moisten with the juice of meat, reduce by half.
A creation of Chef Hubert
