Cooking time: 45 min – Prep time: 15 min – Serves: 6
Ingredients
6 slices of raw foie gras
6 fresh figs
200 g red onions
3 garlic cloves
50 g brown sugar
2 tbsp honey
Salt, pepper
5 cl balsamic vinegar
5 cl raspberry vinegar
Preparation:
1. First, place your foie gras in the freezer for 30 minutes before cooking. Peel and finely slice the red onions. Remove the stems from the figs, peel them, and cut them into quarters.
2. In a saucepan, heat the honey with the onions. Let it simmer gently, then add the figs, followed by both vinegars. Bring to a boil.
3. Finely chop the garlic and add it to the mixture along with the brown sugar. Season with salt and pepper. Cover and cook for 45 minutes, until you have a compote.
4. While the chutney is cooking, cut the foie gras into slices about 2 cm thick.
5. Light your Kokko. Sear the foie gras for 2 minutes on each side.
6. Plating: arrange a little fig chutney on a plate and place the seared foie gras on top. Serve with a green salad.
