Foie Gras with Fig Jam

Ingredients:

• 4 slices of Foie Gras (preferably fresh)
• 1 cup of fresh figs (diced)
• 1/4 cup of sugar
• 1/4 cup of red wine
• 1 tbsp of balsamic vinegar
• 1/4 tsp of salt
• 1/4 tsp of freshly ground black pepper
• 1/4 cup of water
• 2 tbsp of unsalted butter

Directions:

1. To make the fig jam, place the diced figs, sugar, red wine, balsamic vinegar, salt, and black pepper in a small saucepan over medium heat.
2. Stir occasionally and bring to a low boil.
3. Lower the heat and simmer until the mixture has thickened and the figs have softened, about 10-15 minutes. Add water if needed to thin the mixture.
4. Remove from heat and let cool for a few minutes, then blend in a food processor until smooth. Set it aside.
5. For the foie gras, place a non-stick pan over medium-high heat.
6. Season each side of the foie gras slices with salt and black pepper.
7. Add the unsalted butter to the hot pan and allow it to melt.
8. Add the foie gras to the pan and sear until golden brown on each side, about 3-4 minutes per side.
9. Remove the foie gras and place it on a paper towel to absorb any excess fat.
10. On a serving plate, place a spoonful of the fig jam in the center of the plate and place the foie gras on top. Serve immediately.

Verdict:

Foie gras with fig jam is a rich and decadent dish. The foie gras is melt-in-your-mouth delicious and the sweet and tangy fig jam perfectly complements the richness of the foie gras. This dish is perfect as an appetizer or as a main course for a special occasion.

Serving suggestions:

Pair with a slice of toasted baguette for added texture and flavor. Serve with a crisp, acidic white wine such as a Sauvignon Blanc to cut through the richness of the foie gras.