Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |

Preparation time: 30 min

Preheat your four at 400 °F

• Preparation

  Clean and cut the figs in 2 lengthwise.

• Crumble

  Pass the cookies in your food processor with the melted butter.  Transfer this mix to a mixing bowl, add the thyme and mix.  Set aside.

• Fresh figs

  In a hot skillet, put the butter and brown sugar.  Let this cook down into a caramel.  Lower the heat and then add the figs, flesh side down.  Cook for 2 minutes. Remove the figs and then place them on a baking sheet lined with parchment paper. 

  In the original skillet, deglaze with water, then add the honey and reduce the liquid until it reaches a nice consistency.  Add the port.  Let it reduce a second time until it has the consistency you desire.

  Set aside.

• Foie gras

  Flour your slices of foie gras on all sides then tap them to remove excess flour.  In a hot skillet, sear the foie gras on both sides for about 1 minutes (make sure not to burn it), then transfer to a baking sheet lined with paper towel to absorb the excess fat.

• Plating

  Place your foie gras escalopes in the oven for about 3-4 minutes.

  Place half a fig in a ramekin, and place half a foie gras escalope straddling it.

  Pour a pretty mound of crumble partly over the foie gras and the plate.

  Place a few thyme flowers here and there, and some pretty sprouts.