Mango confit with Sechuan pepper

This mango confit with Sechuan pepper will bring you an exotic sweet and sour note. A delicious combination of mango for roundness, vinegar for a hint of acidity and finally Sichuan pepper which is both spicy and slightly lemony with floral notes. This new confit will go perfectly with duck foie gras, white meat or string-smoked salmon heart or even for the more daring with a fruity Comté aged 18 to 24 months. Recipe focus: FAUCHON mango confits with Sechuan pepper are prepared in an artisanal way in France and cooked in copper cauldrons in small quantities to respect the fruit. The fruits are chosen according to strict quality criteria: when ripe, for their taste, their smell and their resistance to cooking.