Grilled Figs and Foie Gras from The Cooking of South West France by Paula Wolfert
If you find yourself with some leftover chunks of raw foie gras, here is a nice little luxurious lunch dish for one or two you can enjoy the next day. I serve the foie gras on slices of bread that ...
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Ingredients
- ½ teaspoon sugar
- 8 fresh purple (black Mission) figs
- 1 tablespoon verjus or cider vinegar
- 1 small bunch of arugula
- 4 small slices of fresh A quality foie gras, about 2 ounces, at room temperature
- Salt
- freshly ground pepper
- Thinly sliced dense country-style bread, stale or lightly toasted
- 1½ tablespoons French walnut oil
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