Caramelized Figs with Seared Foie Gras and Fig Vincotto


Serves 4
6 large figs, halved
¼ cup sugar              
2 ounces butter                            
4 slices brioche    
4 2-ounce pieces foie gras
1 cup baby lettuces
1 ounce extra-virgin olive oil
2 ounces fig vincotto (can substitute with balsamic vinegar reduced to syrupy consistency)                               
Salt and freshly ground black pepper

First, brulee the figs by laying them on a cookie sheet, flesh-side up, and sprinkle with sugar. Place sheet under the broiler and carefully watch until the sugar caramelizes but does not burn. Remove immediately. 

Heat the butter in a large pan until melted, and fry the bread until evenly browned on each side. Remove and keep warm in low-temperature oven. In the same pan, turn the heat up and fry the foie gras until golden brown on each side. Place atop the fried bread. Place three fig slices atop the bread and foie gras. Garnish with a bundle of greens. Drizzle olive oil and vincotto. Season with salt and freshly ground pepper and serve. 

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