12384 Grilled Figs and Foie Gras Serves 2 Wed Aug 06 01:05:48 -0700 2008 Fri Feb 06 18:15:49 -0800 2009 Licensed http://www.chow.com/recipes/12384 Sat, 07 Feb 2009 02:15:49 GMT If you find yourself with some leftover chunks of raw foie gras, here is a nice little luxurious lunch dish for one or two you can enjoy the next day. I serve the foie gras on slices of bread that are sautéed in just the exuded fat from the sautéing of the foie gras itself.

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  • Set a rack in the center of the oven. Preheat the broiler. Halve the figs and place cut sides up in a shallow pan. Dust the figs with the sugar and grill under the broiler 6 to 8 inches from the heat until the sugar has melted and glazed the figs, about 10 minutes.
  • Meanwhile, soak the shallots in the vinegar for 10 minutes. Wash and dry the greens, and heat a large skillet over moderately high heat until hot. Lightly season the pieces of foie gras with salt and pepper and sauté for 30 seconds a side. Use a flat, slotted spatula to transfer to a side dish.
  • Add the bread to the hot skillet and fry on both sides until the fat from the foie gras is completely absorbed. Remove to a side dish. Add the shallots and vinegar and quickly bring to a boil. Stir in the walnut oil and remove from the heat. Season with a pinch of salt and pepper. Dress the arugula with the oil-vinegar mixture in the skillet and toss. Divide the foie gras among the bread slices. Serve with the greens and the grilled fig halves.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 8 fresh purple (black Mission) figs

    ]]>     ½ teaspoon sugar

    ]]>     1 large shallot, finely slivered

    ]]>     1 tablespoon verjus or cider vinegar

    ]]>     1 small bunch of arugula

    ]]>     4 small slices of fresh A quality foie gras, about 2 ounces, at room temperature

    ]]>     Salt and freshly ground pepper

    ]]>     Thinly sliced dense country-style bread, stale or lightly toasted

    ]]>     1½ tablespoons French walnut oil

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