Sarrade vous propose son club gascon au magret séché
Figs in sangria, walnut crumbs & semi-cooked foie gras
Ingredients
- One 400 g terrine of Sarrade semi-cooked foie gras
- 16 fresh figs
- 1 L of red wine
- 700 g of sugar
- 1 vanilla pod, halved
- 2 slices of orange
- 2 slices of lemon
- 5 g black peppercorns
- 1 pinch of cinnamon
- 1 star anise fruit
- 150 g of walnut kernels
- 3 tablespoons of balsamic vinegar
Instructions
- For the sangria: bring the red wine, sugar, vanilla pod, orange and lemon slices, pepper, cinnamon and star anise to a boil for 5 minutes. Cover and set aside at room temperature for 1 hour
- Trim, rinse and store the figs in a high rimmed container
- Heat the sangria and pour over the fruit. Cover. Set aside for 48 hours in the fridge. Crush the walnuts
- Filter the marinade and reduce it to ¾. Pour in the vinegar and heat for 2 minutes. Mix with the chopped walnuts
- Cut the figs crosswise to a depth of ¾
- Add the cold nut-reduction mixture to the centre of the fig
- Cut slices of foie gras from the terrine and place them on a plate, accompanied by two stuffed figs per person
- Serve very cool