Preparation time: 30 minutes
- 4 Royal Gala apples
- 8 x 80 g escalopes of fresh foie gras
- 8 large figs
- 0,5 l red wine
- 100 g sugar
- 50 g balsamic vinegar
- Flour, salt, freshly ground pepper for the escalopes of foie gras
- 60 g butter
- 60 g sugar for the apples
Pour the sugar into a saucepan and cook dry until it turns into caramel.
Deglaze with the balsamic vinegar and red wine. Reduce by 2/3 and set aside.
Halve the apples then cut each half into three pieces.
Fry in the butter and sugar and finish cooking with the figs in a very hot oven for 10 minutes.
Meanwhile, salt, pepper and flour the escalopes of foie gras and cook in oil, 3 minutes on each side.
Drain on paper towels then arrange the foie gras, apples and figs on the plate and drizzle with the reduced sauce.