Boil the broth with the citronella, chopped ginger and a dash of Caribbean chili. Steep for 30 min.
Clean and then sauté the chanterelles with the shallots and a bit of crushed garlic, butter and salt.
Slice the foie gras. Brown on both sides. Remove excess grease on a sheet of paper towel.
Place the foie gras in a deep plate. Garnish with the chanterelles and coriander leaves. Pour the broth over the foie gras. Serve hot, straight away.