2slicesgrade A foie gras - approximately 3 ounces each
2slicesgood country breadFrench or Italian, cut into circles using a large biscuit cutter
3figscut in half
Use a large biscuit cutter to cut two circles from ½ inch thick slices of good country bread.
In a small bowl, combine the salt and pepper.
Cut the figs in half and lightly salt and pepper them.
In a small bowl mix the figs, honey, thyme, and cognac together. Let the figs marinate for at least 15 minutes.
Use a hot knife to slice the foie gras into 3/4 to 1 inch thick slices
Make small criss-cross cuts in each slice before seasoning them with salt and pepper.
Sear the foie gras in a large cast-iron pan that has been preheated over high heat. The pan should be dry and extremely hot. The slices should be seared until they are golden brown, this usually takes 30 to 60 seconds per side.
Once the slices have finished searing, set them on a paper towel, and lightly season them with salt and pepper.
Quickly toast the bread in the pan, it only needs to be toasted for 30 to 45 seconds per side.
Place the figs cut side down to carmelize in the pan. After a minute or two, add in the marinade for the figs and any fat that has rendered out and been removed. Cook until the figs have caramelized and the sauce starts to thicken.
To plate the dish set the toasted bread in the middle of the plate, laying the slices of foie on top. Place the figs around the outside, drizzling the sauce from the pan over the figs.
Top with a sprinkling of chives.
If you’re making a large batch wipe the pan in between batches, setting aside any fat that renders out.