Terrine of foie gras with vanilla pesto

Ingredients

Foy GRU fry in a dry pan, chop the blender with the segregated fat. Reduce in a cylindrical shape and cooled. Hot knife recess apple cores extracted from the middle of the terrine. Pour the vanilla pesto. Cool. breaded in chopped pistachios. Mango cut into slices as tagliotelli, season with finely chopped chili pepper. From the Sahara to make caramel. Decorate with flower petals