Ingredients
- Raw duck foie gras lobe 500 g
- Fine salt 6 g
- Ground white pepper 2 g
- Sugar 1 pinch
- Dried figs 150 g
- Red onion 1
- Balsamic vinegar 3 tbsp
- Country bread 8 slices
- Fleur de sel to taste
Preparation
- Take the foie gras out 1 hour in advance, then gently open the lobes to remove the main veins.
- Season with the salt, pepper and sugar, then reshape the foie gras into a tight roll in cling film, then in a clean tea towel.
- Plunge the roll into simmering water at 70°C for 20 minutes.
- Drain, leave to cool, then refrigerate for at least 24 hours.
- For the chutney, sauté the sliced onion, add the chopped figs, the vinegar and a little water, then leave to stew for 20 minutes.
- Serve the foie gras in slices on toasted bread, with the chutney and a pinch of fleur de sel.
