“Ménage à Foie” - A Threesome of Foie Gras,
Figs and Port
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by StarChefs
Yield: 2 servings
- 2 4-ounce duck foie gras steaks
- Salt and pepper to season
- 2 teaspoons vegetable oil
- 6 dried figs, rehydrated
- 2 Tablespoons honey
- ¼ cup port wine
Season foie gras on both sides
with salt and pepper. Heat a small sauté pan over high heat.
Add vegetable oil and sear the foie gras on both sides until golden
brown. The foie will be soft to the touch when cooked through.
In a small sauce pan, heat the honey and figs over medium-high heat.
As the honey begins to turn brown in color, remove pan from heat
and add port. Place the pan over low heat and reduce to sauce consistency.
Place the foie gras in the center of the plate and spoon figs and
port sauce over. Serve immediately.