Foie Gras Recipe
Brioche | Duck Confit | Polenta Foam | Crispy Sage | Fig Gastrique
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Ingredients
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Foie Gras Components
Method
Preparation Steps
- 1
Prepare the Fig Gastrique
In a small saucepan, combine fig jam and balsamic vinegar. Heat over low heat until warm and well combined. Set aside.
- 2
Make the Polenta Foam
Cook polenta according to package instructions. Once cooked, blend with heavy cream until smooth and fluffy. Season with salt and pepper. Keep warm.
- 3
Prepare the Duck Confit
Shred the duck confit into bite-sized pieces and set aside.
- 4
Cook the Foie Gras
In a hot skillet, sear the foie gras for 1-2 minutes on each side until golden brown. Remove and let rest.
- 5
- 6
Assemble the Dish
On a plate, place a slice of brioche, top with duck confit, then the seared foie gras. Add a dollop of polenta foam and drizzle with fig gastrique. Garnish with crispy sage leaves.