Seared Foie Gras on Pain d’Epices Toast and Fig Chutney
Chef: Frank Boulay
Restaurant: Sous le Soleil
Mix the honey with the warm milk, add the flours baking powder and mix together. Add the spices the orange zest and the egg beaten. Pour into a tin and bake at 175 for 40-45 min
Fig chutney
- 150ml red wine vinegar
- 150g brown sugar
- 500g Fresh Fig( dry is fine too)
- 1 Cinnamon stick
- 2 star anis
- 2 teaspoons mustard seed
Place vinegar and sugar in a sauce pan, bring to boil and simmer for 5 minutes. Add the figs and the spices and cook gently until most of the liquid evaporate. Remove from fire and reserve.
Seared foie gras
Slice the foie into 1 cm thick scallops, season both sides with salt and pepper. Eat a frying pan (very hot) and cook the foie for 1-2 minutes each side. Remove the foie from the pan and reserve on paper towel
To dress
Slice the pain d’epices into 1cm thick slices and toast lightly add the seared foie gras and finish with the fig chutney.
Enjoy with a nice glass of Banyuls
