Foie Gras -- Seared Foie Gras with Preserved Ginger and Roasted Figs               

 tags (edit): High-End @5 Star @Tried @Vogel Hors dOeuvres Appetizers  

 

The brioche in this recipe is the perfect vessel to soak up the luscious juices that seep from the cooked foie gras. The sweet, roasted figs compliment its savory richness, while cutting through the luscious intensity of the foie gras. The ginger has a sharpness that adds another dimension to the dish. See also recipes for brioche and preserved ginger, in this collection.

Ingredients

4 ounce Foie Gras Veins Removed
to taste Salt & Pepper
4 Black Mission Figs Ripe
4 pieces Brioche Toasted, cut into 4 inch squares
4 teaspoon Ginger Preserved
 

Instructions
 1. Preheat oven to 400.

2. Season the foie gras with salt and pepper. Place in a very hot saute pan and sear over high heat for 2 to 3 minutes on each side or until golden-brown and medium-rare.

3. Remove the foie gras from the saute pan, reserving 4 teaspoons of the rendered fat.

4. Cut the figs lengthwise into 4 slices, and lay them shingled in an oven proof pan, brush with the reserved foie gras fat, and bake at 400 for 10 minutes.

5. Lay a piece of brioche in the center of each plate and top with 1 teaspoon of preserved ginger. Place a piece of foie gras on top of the ginger and arrange the fig slices on top of the foie gras.




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Yields: 4 Servings
     "Gourmet Cooking for Dummies", page 256

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