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.
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.
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.
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.
Divide arugula between plates, top with figs and foie, drizlle with any remaining juices and fat.