Foie Gras and Fig Jam Sliders
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by
June 2007
Chris Santos Foie Gras and Fig Jam Sliders

Yield: 6 Servings


  • 2 shallots, minced
  • Olive oil
  • 1 cup dried figs
  • ¼ bunch thyme, chopped
  • 1 cups chicken stock
  • ½ cup veal stock
  • 1 Tablespoon lavender honey
  • ½ teaspoon truffle oil
  • Cracked black pepper
  • 6 mini brioche rolls
  • 6 1¼-ounce portions of cleaned grade A foie gras
  • Tomato
  • Mache

Sauté shallots in olive oil until translucent and add figs, thyme and stocks. Gently stew until liquid is absorbed. Cool and fold in lavender honey, truffle oil and black pepper. Lightly grill mini brioche rolls. Sear each foie quickly in a hot pan, remove promptly, and place in brioche roll. Add jam to pan and let absorb fat that remains from the rendered foie, then place on top of foie. Top with a slice of ripe tomato and mache.


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