Salad de Foie Gras avec Figue confit
Mâché or Roquette leaves
Bloc de Foie Gras sliced*
3 tablespoons olive oil
1 tablespoon white balsamic vinegar or white wine vinegar
Confit de fig (fig conserve) see recipe below
Wash the lettuce and place in a large bowl. Put the olive oil and vinegar in a small jug and whisk together to make the Vinegarette, then add to the lettuce and toss well so all leaves are coated. Lightly toast the baguette slices.
To assemble the salad place a handful of lettuce on individual plates, pop the foie gras on top add the toasted baguette to one side along with a dollop of confit de fig. Sprinkle the plate with sea salt and serve.
* Bloc de Foie Gras is smaller pieces of foie gras that are whipped together and condensed into a block.
250 grams figs
150 grams sugar
250 ml olive oil
150 ml vinegar
Juice of 1 lemon
5 grams salt
Sprig of thyme finely chopped
Spring rosemary finely chopped
Pinch black pepper freshly ground
Sterilise jars or preserve jars.
Wash the figs and cut into quarters.
Place the vinegar, lemon juice and sugar in a large saucepan and cook on low heat until the sugar has dissolved. Add the figs, olive oil! salt and pepper, then add the thyme and rosemary.
Simmer 20 to 30 minutes, until the figs have broken down. Pour the mixture into the sterilised jars while still very hot and seal with the lids immediately.
When cooled store in a cool dark place.