The rich flavor and the smooth creamy texture of the fat liver is just so delicate and heavenly that I find it very difficult to describe. To enhance the already excellent delicacy, I like to add some sweet, plump figs as the accompaniments, and balances its richness with the acidity of the balsamic reduction.
- 2 thick slabs of foie gras
- 5 figs, split into quarters (reserve one for plating)
- 1⁄4 cup red wine
- 1 tablespoon balsamic vinegar
- Pinch of salt, fresh ground pepper
- 1 teaspoon sugar
For the fig and balsamic reduction.
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer, cook for 10 minutes or until fruit has broken down.
For the Foie Gras:
- Season foie gras liberally on all sides with salt and pepper.
- Heat a small skillet over high heat for at least 3 minutes.
- Place foie gras in skillet, cook, swirling pan gently from time to time, until golden brown and crisp on first side, about 30 seconds.
- Flip foie gras onto second side and cook for 30 second longer.
- Transfer to paper towel-lined plate and let rest for 1 minute.