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Figs in sangria, walnut crumbs & semi-cooked foie gras

Temps de
préparation 15 minutes
Temps de
cuisson 30 minutes
Niveau de
difficulté Difficulty: +
Dish type Starter
Cuisine type Duck foie gras, French, Traditional
Portions 8

Ingrédients

  • 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
Imprimer la recette

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