My baby’s coming home tomorrow! I thought we’d better eat the foie gras now; not his favorite. More for us! Lancanshire hot pot for him.
I found this great video. I love the way he just dumps the cooking oil on top of the foie gras.
Gratuitous Jade self-portrait. Grainy but pretty dramatic. Cool hat. She used the silver background to reflect the light. Pretty good. I didn’t know what to do with it
Some of the figs are really nice now. I was going to make this dish earlier but the Turkish figs that I found were practically rotten. Bleah!
And you know, the French will forever fascinate me. This recipe called for raspberry vinegar and I surely did not want to go shopping in the supermarket on Saturday, just for the vinegar. About 2 minutes away, we have a Carrefour City, like a Seven-Eleven, opposite the open market. Jade was going up to the open market for me to get the fresh figs, so just for the heck of it I asked her to stop by the Carrefour City to see if they had raspberry vinegar. They did! What are the French cooking that causes a convenience store to specifically stock raspberry vinegar?! ”Oh dear, I’m out of raspberry vinegar. How did that happen? Better run up to the Carrefour City.” Amazing.
Foie Gras with Figs
1 whole foie gras, sliced into six pieces
6 figs, quartered
100 gr sugar
5 cl balsamic vinegar
5 cl soy sauce
5 cl raspberry vinegar
5 cl port
Fleur de sel
Sear the foie gras slices for 1 minute per side. Set aside. Pour off the fat from the foie gras, add the sugar and cook until caramelized. Add the figs and cook for about 3 minutes on a low flame. Add the liquids and continue to cook for 6-10 minutes for a syrup like sauce. Remove the figs and add the foie gras slices to the syrup, cooking for an additional 3 minutes.