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Foie Gras and Fig Millefeuille

Name: Foie Gras and Fig Millefeuille
Ingredients: 1 kg Sarrade Extra Raw Duck Foie Gras; 200 g dried figs; 15 cl red wine port; 10 cl blackcurrant syrup; Fine salt; Freshly ground pepper; 2 gelatin sheets; 1 teabag; 20 cl water to infuse the tea

Difficulty
level Difficulty: +++

Dish type Starter

Cuisine type Duck foie gras, French, Traditional

Portions 8

Ingredients

1 kg Sarrade Extra Raw Duck Foie Gras
200 g dried figs
15 cl red wine port
10 cl blackcurrant syrup
Fine salt
Freshly ground pepper
2 gelatin sheets
1 teabag
20 cl water to infuse the tea

Print Recipe

Instructions

Bring the water to the boil and brew the teabag for 3 minutes.
Add the port and blackcurrant syrup, then the figs and leave to poach for 20 minutes at a simmer.
Strain the figs and cut widthways into 3mm slices.
Reduce to a syrupy juice, dip the gelatin sheets in cold water, press and add to the juice. Cool.
Cut the Foie Gras into 1cm thick slices, season with salt and pepper, then quickly sauté in a hot pan for roughly 1 minute on each side then leave to cool at room temperature.
Line the inside of a terrine with cling film and place a layer of Foie Gras, followed by a layer of figs and moisten with the syrupy juice. Repeat until the terrine is full, making sure to finish with a layer of foie gras.
Press the terrine down and leave in the fridge for 5-6 hours. Cut into 1cm thick slices.
The chef's suggestion: Dress the Foie Gras Millefeuille slice on the plate with a mesclun salad seasoned with a light hazelnut and balsamic vinegar vinaigrette.