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