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Foie Gras with Fig Compote and Balsamic Reduction
Created by: Howcan Team
Ingredients
- 4 slices of foie gras, 2 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 fresh figs, stemmed and quartered
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
Instructions
- Season the foie gras slices on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a small saucepan, combine the quartered figs, 1/4 cup of honey, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the figs break down and the mixture thickens, about 10 minutes. Remove from heat and set aside.
- In another small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of sugar. Bring to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the mixture is thick and syrupy, about 5 minutes. Remove from heat and set aside.
- Heat a large skillet over high heat. Once hot, add the seasoned foie gras slices and sear for 1-2 minutes on each side, or until golden brown and slightly crispy on the outside but still soft on the inside.
- To serve, spoon a generous portion of the fig compote onto each plate. Place a seared foie gras slice on top of the compote, and drizzle with the balsamic reduction.
- Serve immediately and enjoy this luxurious appetizer!
Foie Gras with Fig Compote, a luxurious delicacy, has a rich history dating back to ancient Egypt. This dish gained popularity in France during the 18th century, where it became a staple in haute cuisine. Renowned chefs like Auguste Escoffier and Paul Bocuse elevated its status, making it a symbol of indulgence and sophistication. Today, top restaurants in Paris, such as Le Cinq and Guy Savoy, serve exquisite versions of this dish, showcasing the perfect balance of creamy foie gras, sweet fig compote, and tangy balsamic reduction. The key lies in sourcing high-quality foie gras and ripe figs, and mastering the art of balsamic reduction to achieve that ideal glaze. For a twist, some chefs incorporate alternative fruits like quince or pear into the compote, adding a unique dimension to the classic recipe. When prepared with precision and finesse, this dish is a true culinary masterpiece, a harmonious blend of flavors and textures that delights the palate.
30 min
4
600 calories
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