Seared Foie Gras with Red Wine Figs

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Seared Foie Gras with Red Wine Figs
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
1 tablespoon
150 milliliters
150 milliliters
2
3 tablespoons
350 grams
1 sprig

Preparation steps

1.

Bring the jelly, red wine, stock, allspice and pepper to a boil and reduce to about half the original volume.

2.

Thickly slice the figs and sauté in 1 tablespoon butter over low heat for 1-2 minutes. Cut the foie gras into four slices, season with salt and pepper and sear for 1-2 minutes per side in 1 tablespoon hot butter. Add the tarragon and baste the foie in butter. 

3.

Strain the sauce through a sieve and stir in the remaining cold butter.

4.

Serve the foie gras with the sautéed figs and sauce.