Peel and cut the ginger into fine julienne strips. Blanch the ginger, green peppercorns, and pink peppercorns; set aside.
Peel the mangoes and cut each into 5 fans.
Season the foie gras escalopes and pan-fry in a non-stick skillet until golden. Drain on paper towels.
Boil the Sherry vinegar with honey, reduce to a good consistency, then stir in saffron and devil sauce.
Warm the mango fans in the oven. Heat the sauce and add the ginger, green peppercorns, and pink peppercorns.
Per plate, arrange a mango fan, top with a foie gras escalope, and spoon over the spicy sauce.
Devil sauce: Reduce white wine with chopped shallot, a dash of vinegar, thyme, and pepper. Moisten with meat juices and reduce by half.
A creation of Chef Hubert, drawing on classic French techniques for this luxurious dish.
