Pan-Seared Foie Gras
Luxurious seared foie gras with fig compote and brioche
Ingredients
- 400gfoie gras
- 6fresh figs
- 100mlport wine
- 2 tbsphoney
- 4 slicesbrioche
- to tastefleur de sel
Instructions
- Score foie gras
- Sear in very hot dry pan
- Make fig and port compote
- Toast brioche
- Plate with compote
- Season with fleur de sel
Tips
- Pan must be smoking hot