Foie gras with figs

Ingredients

• 1 whole foie gras, sliced into six pieces
• 6 figs, quartered
• 100 gr sugar
• 5 cl balsamic vinegar
• 5 cl soy sauce
• 5 cl raspberry vinegar
• 5 cl port
• Fleur de sel

Preparation

• Sear the foie gras slices for 1 minute per side. Set aside. Pour off the fat from the foie gras, add the sugar and cook until caramelized. Add the figs and cook for about 3 minutes on a low flame. Add the liquids and continue to cook for 6-10 minutes for a syrup like sauce. Remove the figs and add the foie gras slices to the syrup, cooking for an additional 3 minutes.

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