Foie gras and fig chutney

Cooking Time: 45 min - Preparation time: 15 min -: 6 people

Ingredients

6 fatty liver slices of raw fresh figs 6

200 g red onions
3 cloves garlic

50 g brown sugar 2 tsp.
tablespoons honey Salt, pepper
5 tbsp balsamic vinegar
5 cl raspberry vinegar Preparation


1. First of all, place the foie gras in the freezer 30 minutes before cooking. Peel and slice the red onions. Cut the tails of figs, peel them and cut them into quarters.

2. In a saucepan, heat the honey with onions. Let simmer and add the figs, then the two vinegars. Boil the water.

3. Finely chop the garlic and add it to the preparation with brown sugar. Add salt and pepper. Cook covered for 45 minutes until you get a compote.

4. While the chutney cooked, cut the foie gras into slices about 2 cm. 5. Turn on your

Kokko. Make cook foie gras 2 minutes per side.

6. Presentation: have some fig chutney on a plate and place the fried foie gras on top. Serve with a green salad.