Foie gras with fig preserves, balsamic reduction, and brioche toast -
- 1 to 2 slices brioche toast
- 1 to 2 packs canned foie gras
- Some fig preserves
- Some balsamic vinegar
- Some frisée
- Some freshly ground black pepper
Cut the brioche toasts into smaller pieces with some thickness remained. I purposely cut the toast to match the size of foie gras. Transfer to a baking dish and into the oven under high heat till slightly browned or semi-crunchy on the surface.
Simple balsamic vinegar will do but just slightly simmering it down to a thicker consistency can further refine this dish. Pour some balsamic vinegar into a small pot and turn to medium high heat till reduced by 1/3 or nearly half. Remove from heat immediately to prevent from drying out.
Remove the foie gras from the container and cut into smaller pieces, about 1/3 inch thickness.
Spread some fig preserves on one side of the brioche toast, top with foie gras and torch till the some fat starts to surface. Drizzle some balsamic reduction and garnish with frisée. Sprinkle some freshly ground black pepper to complete the plating.
The canned foie gras used here is slightly salty. However, if using fresh version, remember to sprinkle some salt flakes after searing.
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