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Quiche with Mango Chutney & Pan-Fried Goose Liver

For those who want something more special on the menu, we suggest you to try this recipe, pan-fried goose liver and quiche with mango chutney. A winner on special occasions!


4 Pidy Quiches 11cm

1kg of ripe mango

350g brown sugar

25cl cider vinegar

3 cloves of garlic

30g ginger

50g dried raisins





4 slices of goose liver (1.5 cm thick)


Popcorn shoots


Servings: 4

Mango Chutney


  1. Peel the mangoes and cut into pieces.
  2. Crush the garlic, peel the ginger root and grate finely.
  3. Take a saucepan and let the mango simmer gently for 35 minutes, along with the cider vinegar and brown sugar.
  4. Add the garlic and ginger and season with some salt and pepper.
  5. (As an extra you can also add some Tabasco).
  6. Mix regularly while simmering for 35 minutes.
  7. Add the dried raisins and let it cook for 15 minutes.
  8. Finish with a large tablespoon of honey.


Pan-fried goose liver


  1. Fry the goose liver slices very briefly over high heat.
  2. Place the goose liver together with the quiches for 5 minutes in a preheated oven at 170 degrees.
  3. Take the quiches out of the oven, fill them with the mango chutney and place the foie gras slices on top.
  4. Sprinkle some coarse salt on the foie gras and finish with some purslane and popcorn shoots.


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catalogue Pidy 2024