Pan-fried Foie Gras with fig purée

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Pan-fried Foie Gras with fig purée

Pan-fried Foie Gras with fig purée






Ingredients
Number of persons
-
6
+

1 raw goose foie gras 600g

Poultry

6 dried figs

15 cl of Beaumes de Venise

1 knob of butter

2 chopped shallots




Preparation
TOTAL TIME: 35 MIN
Preparation time: 20 min
Cooking time: 15 min
Step 1
Cut the foie gras into large slices.
Stage 2
Sear them briskly in a steaming pan with a drizzle of olive oil. Keep warm.
Stage 3
In addition, prepare the poultry juice well-bodied. Deglaze the pan with the Venice Beauty, add the poultry juice and leave to reduce for a few moments.
Step 4
At the end of reduction, open the figs in half and throw them into the pan without stopping stirring for 10 minutes over low heat.
Step 5
The flesh of the figs binds the sauce. At the end of cooking, add a knob of butter and beat the sauce.
Step 6
Serve by the plate. Make a slice of Foie Gras accompanied by Roseval potatoes crushed with a fork. Cover with hot sauce, add salt and pepper.
Step 7
Enjoy this dish with a glass of full-bodied Muscat.
I add my grain of salt

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