FOIE GRAS CHAUD, AUX FIGUES ET PAIN D’EPICES
(Foie gras with figs and gingerbread)

Serves 4

Principal Ingredients

8 – large purple figs
butter
salt, freshly ground pepper
1 tsp mixed spices
4 x 60 grams foie gras escalopes (slices)
50 ml sweet white wine
10 ml balsamic vinegar
30 ml chicken broth
1 tbsp honey
4 slices gingerbread (packaged block, slice very thin)

Decoration

50 grams lamb’s lettuce
vinaigrette made with walnut oil
½ bunch chervil

Foie Gras

• 2 lobes, pan fried with Muscat wine, balsamic vinegar, gingerbread sliced & dried in oven
• slice (very thin) – 120 degrees-to-dry in oven if stale, easier to dry
• could also use walnut bread, fruit bread (loaf in a package) if gingerbread is unavailable
• Shitake mushrooms
• potatoes anna slices, warm with butter and place on an individual plate
• raw, fresh, deveined large lobes
• season parchment paper on cookie tray with salt and pepper
• cut lobe thick, slice and place on tray
• toward the end, slice on a diagonal
• good foie gras should be pliable
• add salt and pepper and then refrigerate

Figs

• wash and cut stems off , remove eye at the bottom
• half each fig and place on parchment paper tray
• place anise seed star, the cardamon white, cumin, fennel seed, cilantro, mace cinnamon into a coffee grinder to mix seasonings
  • put 30 – 40% anise stars
  • 10% of each other spices
  • use poached fruit
  • Banyuls Catalan region, a fortified wine
• place pan on high heat and add balsamic vinegar and reduce to ½
• add white wine with honey and add Banyuls and reduce down
• add a bit of chicken broth
• add vinaigrette;
  • 1 part vinegar, 3 parts oil:
  • salt and pepper
  • walnut oil
  • wine vinegar

For any clarification, and/or questions, please email Paulette Story at paulette@sthelenawinery.com