Foie Gras Toasts with Port and Figs
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.
Video
Notes
Foie Gras Toasts with Port and Figs
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Foie Gras Toasts
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