Figs in sangria, walnut crumbs & semi-cooked foie gras
INGREDIENTS FOR 8 PEOPLE:
One 400 g terrine of Sarrade semi-cooked foie gras
16 fresh figs
1 litre of red wine
70 g of sugar
1 vanilla pod, halved
2 slices of orange
2 slices of lemon
5 g black peppercorns
1 pinch of cinnamon
1 star anise fruit
150 g of walnut kernels
3 tablespoons of balsamic vinegar
For the sangria: bring the red wine, sugar, vanilla pod, orange and lemon slices, pepper, cinnamon and star anise to a boil for 5 minutes. Cover and set aside at room temperature for 1 hour.
Trim, rinse and store the figs in a high rimmed container.
Heat the sangria and pour over the fruit. Cover. Set aside for 48 hours in the fridge.
Crush the walnuts.
Filter the marinade and reduce it to ¾. Pour in the vinegar and heat for 2 minutes. Mix with the chopped walnuts.
Cut the figs crosswise to a depth of ¾.
Add the cold nut-reduction mixture to the centre of the fig.
Cut slices of foie gras from the terrine and place them on a plate, accompanied by two stuffed figs per person.
Serve very cool.