Season your foie gras with fleur de sel and freshly ground pepper

Duck foie gras with sesame and fig chutney

    DUCK FOIE GRAS WITH SESAME AND FIG CHUTNEY 

 

FOR 4 SERVINGS

DIRECTIONS

  • 4 slices of duck foie gras, 60g each

  • 100g fresh figs
     
  • 50g dried figs
     
  • Sherry vinegar
     
  • Sesame seeds
     
  • 10g butter
     
  • 10g caster sugar
     
  • 50 ml orange juice
     
  • Fleur de sel
     
  • Freshly ground pepper
  • Chop the fresh and dried figs into 5mm pieces and keep aside separately. 
     
  • Melt the butter.
     
  • Add the sugar to melted butter and let the mixture begin to caramelize.
     
  • Add the fresh figs and cook for a few minutes, then stir in the dried figs.
     
  • Add the orange juice and bring to a boil.
     
  • Deglaze with sherry vinegar.
     
  • Place in refrigerator to chill.
     
  • Roll the foie gras in the sesame seeds.
     
  • Present this dish as you desire.  Do remember to season your foie gras with fleur de sel and freshly ground pepper.  

                                                                                                                   

 

 

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