Grilled Figs and Foie Gras

Name: Grilled Figs and Foie Gras (Foie Gras Poêlé aux Figues Grillées)
Yield: Serves 2
Cuisine: France
Ingredients: 1½ tablespoons French walnut oil; Thinly sliced dense country-style bread, stale or lightly toasted; Salt and freshly ground pepper; 4 small slices of fresh A quality foie gras, about 2 ounces, at room temperature; 1 small bunch of arugula; 1 tablespoon verjus or cider vinegar; ½ teaspoon sugar; 8 fresh purple (black Mission) figs

Foie Gras Poêlé aux Figues Grillées

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

If you find yourself with some leftover chunks of raw foie gras, here is a nice little luxurious lunch dish for one or two you can enjoy the next day. I serve the foie gras on slices of bread that are sautéed in just the exuded fat from the sautéing of the foie gras itself.

Ingredients

8 fresh purple (black Mission) figs
½ teaspoon sugar
1 large shallot, finely slivered

Europe
France
Main course
Gluten-free

Method

Set a rack in the center of the oven. Preheat the broiler. Halve the figs and place cut sides up in a shallow pan. Dust the figs with the sugar and grill under the broiler 6 to 8 inches from the heat until the sugar has melted and glazed the figs, about 10 minutes.
Meanwhile, soak the shallots in the vinegar for 10 minutes. Wash and dry the greens, and heat a larg