Seared Foie Gras with Red Wine Figs
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp Red currant jelly
- 150 milliliters Red wine
- 150 milliliters chicken stock
- allspice
- peppercorns
- 2 Figs
- 3 Tbsps butter
- 350 grams Foie gras
- 1 sprig Tarragon
Preparation steps
1.
Bring the jelly, red wine, stock, allspice and pepper to a boil and reduce to about half the original volume.
2.
Thickly slice the figs and sauté in 1 tablespoon butter over low heat for 1-2 minutes. Cut the foie gras into four slices, season with salt and pepper and sear for 1-2 minutes per side in 1 tablespoon hot butter. Add the tarragon and baste the foie in butter.
3.
Strain the sauce through a sieve and stir in the remaining cold butter.
4.
Serve the foie gras with the sautéed figs and sauce.
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