Foie Gras Toasts with Port and Figs
Foie Gras Toasts with Port and Figs is an elegant appetizer that combines rich and luxurious flavors. The dish features slices of foie gras, a delicacy made from duck or goose liver, served on toasted bread. The foie gras is typically seared to perfection, bringing out its creamy texture and buttery taste.To complement the richness of the foie gras, a reduction sauce made from port wine is drizzled over the top. The port reduction adds a sweet and tangy depth, enhancing the flavor profile of the dish. Fresh or dried figs, which have a natural sweetness, are also added either as a topping or garnish. The combination of figs and port creates a delightful contrast with the savory foie gras, adding layers of complexity to the dish.Foie Gras Toasts with Port and Figs are perfect for special occasions or holiday gatherings, offering a sophisticated taste experience. The toast provides a crisp base, while the combination of foie gras, port reduction, and figs creates a harmonious blend of flavors and textures that is sure to impress guests.
Ingredients
- 2.6 lbs deveined foie gras
- 3 figs
- 17 fl oz Port wine
- 6 slices country bread or fig bread
- 0.35 oz salt
- Fleur de sel
- Pepper
Instructions
- Generously salt and pepper the foie gras lobes. Place them in a bowl with the Port wine to marinate. Cover and refrigerate for 8 hours.
- Place the foie gras lobes in a terrine dish.
- Preheat the oven to 80°C (176°F, gas mark 2-3).
- Pour a shallow layer of water into an ovenproof dish and place the terrine in the center. Bake for 35 minutes in a water bath (bain-marie).
- Allow the terrine to cool for a few minutes. Cover the foie gras with plastic wrap and place a weight on top to press it down into the terrine evenly. Ensure it is uniformly covered. Refrigerate for 12 hours.
- Grill the slices of country bread in a toaster a few minutes before serving. Cut them into pieces about 1.2 inches thick. Wash the figs and cut them into thin slices.
- Remove the foie gras from the terrine, discard the layer of fat that has formed on top, and cut thick slices (about 0.4 inches thick).
- Place the foie gras on the toasts, sprinkle with a little fleur de sel, and top with a slice of fig. Serve immediately.
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Notes
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