Foie gras with caramelized figs
The delicacy and classic of French cuisine - foie gras - sounds exquisite and expensive, but it is quick and not at all difficult to prepare. Hervé Bourdon recommends serving goose liver with caramelized fruit. Shall we?
Ingredients
| foie gras 100 g |
| figs 3 pcs |
| green apple 1 pc |
| honey 50 g |
| butter 1 tbsp. |
| apple cider vinegar 1 tsp. |
| black pepper |
| salt |
Instructions
Step 1
Wash and dry the fruit. Cut the figs into small slices and the apple into slices, removing the core beforehand.
Step 2
Melt butter in a pan, add honey. When the honey begins to caramelize, add the fruit to the pan. Season with salt and black pepper and simmer for about 7-9 minutes. 2-3 minutes before the fruit is ready, add the apple cider vinegar to the fruit and let it evaporate.
Step 3
Season the foie gras with black pepper and salt, and place on a cold skillet. Turn the burner to medium heat and fry the liver on both sides until browned. Foie gras is fried in a dry pan and, as a very fatty product, gives off a lot of fat during the frying process. This will be enough to keep the foie gras from sticking to the pan. Occasionally drizzle the fat over the liver.
Step 4
Place the garnish of apples and figs on a plate, top with the roasted foie gras, drizzle with 1 tsp. of the goose fat left in the pan and serve!
