Cooking time: 45 min - Preparation time: 15 min - Serves: 6
Ingredients
6 slices raw foie gras
6 fresh figs
200 g red onions
3 cloves garlic
50 g brown sugar
2 tbsp honey
Salt, pepper
5 cl balsamic vinegar
5 cl raspberry vinegar
Preparation:
1. Before cooking, place your foie gras in the freezer for 30 minutes. Peel and chop the red onions. Cut off the fig tails, peel and quarter them.
2. In a saucepan, heat the honey with the onions. Simmer gently and add the figs, then the two vinegars. Bring to the boil.
3. Finely chop the garlic and add to the brown sugar mixture. Season with salt and pepper. Cook, covered, for 45 min, until you obtain a compote.
4. While the chutney is cooking, cut the foie gras into 2 cm slices.
5. Light your Kokko. Cook the foie gras for 2 minutes on each side.
6. Arrange the fig chutney on a plate and place the pan-fried foie gras on top. Serve with a green salad.
