Believe it or not this is quite a simple dish. I buy presliced foie from Hudon Valley that is flash frozen and shipped. They defrost in less time than it takes to roast the figs. I serve this with bread to mop up any juices.
Roasted Figs
1 lb fresh figs
4-6 branches fresh thyme
2 TBSP cognac
2 TBSP honey
Zest from 1 lemon
Preheat the oven to 400ºF.
Slice the touch stem end off the figs and slice each in half lengthwise. Toss the figs in a large baking dish with the thyme, liquor, honey and lemon zest. Turn the figs so that they are all cut s
Bake for 15 to 20 minutes, or until the figs are softened and cooked through.
Arugula Salad
6 oz arugula
1 TBSP Truffle or regulat olive oil
1/2 TBSP Champagne vinegar
Salt and pepper
Combine ingrediets in a bowl and toss.
Foie:
2 1/2 thick pieces of Foie
Heat a deep skillet over high heat. Add Foie and cook about 30 seconds per side until nicely charred. Remove from heat and quickly plate.
To Serve:
Divide arugula between plates, top with figs and foie, drizlle with any remaining juices and fat.
Serves 2.
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