Duck Foie Gras with Fig Glaze

Name: Duck Foie Gras with Fig Glaze
Ingredients: 500 g of fresh duck foie gras; Salt and black pepper; 6 figs; 150 ml of reduced red wine; 50 ml of vinegar; 100 g of sugar; 1/2 liter of beef broth

1
500 g of fresh duck foie gras
2
Salt and black pepper
3
6 figs
4
150 ml of reduced red wine
5
50 ml of vinegar
6
100 g of sugar
7
1/2 liter of beef broth

Ingredients

1
500 g of fresh duck foie gras
2
Salt and black pepper
3
6 figs
4
150 ml of reduced red wine
5
50 ml of vinegar
6
100 g of sugar
7
1/2 liter of beef broth

Directions

1
Cut the foie gras into slices and season with salt and black pepper
2
Place them in a hot skillet and fry them dry (in their own fat) for 2 minutes, alternating sides
3
Glaze: Make a caramel with sugar and vinegar
4
When ready, add the wine and let it cook until it reduces to half
5
Then, add the beef broth and two cut figs
6
Let it cook for 30 minutes
7
Strain and reserve
8
On the side, wash the figs well and make a small incision on top of each one
9
Brush with melted butter and bake in the oven for 5 minutes
10
In a platter, arrange the foie gras and figs and spoon the glaze over them
11
Serve warm