Foie Gras On Brioche Recipe
with Brie, Fig and Port Reduction
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Ingredients
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Main Ingredients
Fig and Port Reduction
Method
Preparation of Fig and Port Reduction
- 1
Prepare the reduction
In a saucepan, combine the dried figs, port wine, brown sugar, and a pinch of salt. Bring to a simmer over medium heat.
- 2
Cook the figs
Reduce the heat and let the mixture simmer for about 15-20 minutes, or until the figs are soft and the liquid has thickened slightly.
- 3
Blend the reduction
Remove from heat and allow to cool slightly. Blend the mixture until smooth, then stir in the butter until melted and combined. Set aside.
Cooking the Foie Gras and Assembling
- 4
Prepare the brioche
In a skillet, toast the brioche slices over medium heat until golden brown and crispy on both sides. Set aside.
- 5
- 6
Assemble the dish
On each toasted brioche slice, place a slice of brie cheese, followed by a piece of seared foie gras. Drizzle the fig and port reduction generously over the top.
- 7
Serve
Serve immediately while warm, garnished with additional figs if desired.
