Foie Gras and Fig Millefeuille
INGREDIENTS serves 8
1kg Sarrade Extra Raw Duck Foie Gras
200g dried figs
15cl red wine port
10cl blackcurrant syrup
Freshly ground pepper
2 gelatin sheets
20cl water to infuse the tea
Bring the water to the boil and brew the teabag for 3 minutes.
Add the port and blackcurrant syrup, then the figs and leave to poach for 20 minutes at a simmer.
Strain the figs and cut widthways into 3mm slices.
Reduce to a syrupy juice, dip the gelatin sheets in cold water, press and add to the juice. Cool.
Cut the Foie Gras into 1cm thick slices, season with salt and pepper, then quickly sauté in a hot pan for roughly 1 minute on each side then leave to cool at room temperature.
Line the inside of a terrine with cling film and place a layer of Foie Gras, followed by a layer of figs and moisten with the syrupy juice. Repeat until the terrine is full, making sure to finish with a layer of foie gras.
Press the terrine down and leave in the fridge for 5-6 hours. Cut into 1cm thick slices.
The chef's suggestion: Dress the Foie Gras Millefeuille slice on the plate with a mesclun salad seasoned with a light hazelnut and balsamic vinegar vinaigrette.