My baby’s coming home tomorrow! I thought we’d better eat the foie gras now; not his favorite. More for us! Lancanshire hot pot for him.
I found this great video. I love the way he just dumps the cooking oil on top of the foie gras.
Gratuitous Jade self-portrait. Grainy but pretty dramatic. Cool hat. She used the silver background to reflect the light. Pretty good. I didn’t know what to do with it 🙂
Some of the figs are really nice now. I was going to make this dish earlier but the Turkish figs that I found were practically rotten. Bleah!
And you know, the French will forever fascinate me. This recipe called for raspberry vinegar and I surely did not want to go shopping in the supermarket on Saturday, just for the vinegar. About 2 minutes away, we have a Carrefour City, like a Seven-Eleven, opposite the open market. Jade was going up to the open market for me to get the fresh figs, so just for the heck of it I asked her to stop by the Carrefour City to see if they had raspberry vinegar. They did! What are the French cooking that causes a convenience store to specifically stock raspberry vinegar?! “Oh dear, I’m out of raspberry vinegar. How did that happen? Better run up to the Carrefour City.” Amazing.
Foie Gras with Figs
1 whole foie gras, sliced into six pieces
6 figs, quartered
100 gr sugar
5 cl balsamic vinegar
5 cl soy sauce
5 cl raspberry vinegar
5 cl port
Fleur de sel
Sear the foie gras slices for 1 minute per side. Set aside. Pour off the fat from the foie gras, add the sugar and cook until caramelized. Add the figs and cook for about 3 minutes on a low flame. Add the liquids and continue to cook for 6-10 minutes for a syrup like sauce. Remove the figs and add the foie gras slices to the syrup, cooking for an additional 3 minutes.
Terrific pics – congratulations to you and to Jade – brilliant
I’m not sure about the foie gras either – it’s hardly frugal anyway :D. I assume the hot pot reference was directed at me – I hope he enjoys your version as much as I enjoy mine.
That is a nice portrait. I hope if I’m away Katherine saves the foie gras for my return. That’s funny it’s not his favorite. Love the figs too.
Sam Cooke! Reminds me of a young singer in France, Ben L’Oncle Soul. Fine voice, superb phrasing, impeccable taste, and he sometimes echoes Cooke. Raspberry vinegar at the 7-11 no less. In Montana, it’s beef jerky. That’s about as far out as we go at the convenience store.
Aren’t figs just beautiful to look at! And what a lovely dish you created. beautiful jade… c
This looks amazingly decadent and tasty!
Our local convenience store has the most random things tucked away into corners – like apple flavoured chocolate and truffle oil.
Gorgeous photos. I love this dish, the pairing of foie gras with delicious figs, mmmmmmmmmm can I come to visit too?
Thank you 🙂
Delicious!
Fantastic photos.
Thank you.
Foie gras is a pretty awesome ingredient…
I’m not sure what the current climate around foie gras is in France.. obvoiusly, it is quite strained in California.
I just put up a post on Dan Barber and foie gras… very relevant considering the issues around forcefeeding. A must see.
http://mylifeontheline.com/2011/11/04/dan-barber-foie-gras-parable/
There is no foie gras “climate” in France, there’s just foie gras. Thank you Jesus 🙂