Foie Gras with Figs and Onion Confit
Ingredients
- For serving
- 4 fresh Figs
- For the foie gras
- 1 shallot
- 250 grams Foie gras
- 1 Tbsp butter
- 1 sprig rosemary
- 1 sprig thyme
- 2 Tbsps Port wine
- 2 Tbsps Armagnac
- 100 milliliters chicken stock
- 1 generous pinch grated Orange peel
- 1 pinch ginger
- 1 pinch allspice
- 1 pinch ground paprika
- 1 generous pinch white peppers
- 1 pinch cinnamon
- salt
- 50 milliliters Whipped cream
- 3 sheets clear gelatin
- For the onion confit
- 350 grams red onions
- 2 Tbsps vegetable oil
- 2 Tbsps sugar
- 125 milliliters Port wine
- 4 Tbsps balsamic vinegar
- 2 Tbsps raisins
- ½ tsp instant Broth
Preparation steps
For the foie gras, peel the shallot and chop finely. Cut the liver into small cubes and fry with the rosemary, thyme and shallots in butter on all sides quickly. Deglaze with Port wine and Armagnac, completely reduce, then pour in the chicken stock. Bring to a boil, then reduce the heat and simmer. Set aside to cool completely. Soak the gelatin in cold water.
Remove half of the liver from the pan and set aside. Remove the herbs from the pan. Puree the remaining half of the cooled liver with the remaining cooking liquid and the cold cream. Season with orange zest, ginger, allspice, paprika, cinnamon, salt and pepper. Melt the dripping wet gelatin in a small saucepan over moderate heat and stir into the liver puree. Add the remaining liver pieces and mix. Pour the mixture into a loaf pan lined with plastic wrap, smooth and refrigerate for at least 3 hours.
For the confit, peel the onions and coarsely chop. Heat the oil in a saucepan, sauté the onions lightly, sprinkle the sugar over the top and caramelize while stirring. Deglaze with port wine, vinegar and 50 ml (approximately 1/4 cup) water. Stir in the raisins and the broth, season with salt and pepper and simmer for 30-40 minutes over low heat. Stir occasionally and add water if needed.
Rinse the figs and cut into wedges. Turn the foie gras out carefully from the loaf pan and cut into slices. Serve together with the confit and figs on plates.
