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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sangria Reduction Sauce
In a saucepan, combine red wine, orange juice, sugar, cinnamon stick, and star anise. Bring to a boil over medium heat.
- 2
Simmer the Sauce
Reduce the heat to low and let the mixture simmer until it thickens, about 15-20 minutes. Remove from heat, discard the cinnamon stick and star anise, and set aside.
- 3
Prepare the Figs
While the sauce is simmering, slice the fresh figs in half, and set them aside.
- 4
Sear the Foie Gras
In a hot skillet over medium-high heat, sear the foie gras slices for about 30 seconds on each side, or until golden brown. Season with salt and black pepper.
- 5
Serve
On a plate, arrange the seared foie gras and figs. Drizzle the sangria reduction sauce over the top and serve immediately.
