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Foie-stuffed figs

20/12/2012

8 Comments

 
The early evening drink is the lifeblood of a small community like St Denis. Neighbours drop in on each other for gossip over a glass or two, and bonds are forged and broken.

When she first arrived, Pamela was keen to get to know her neighbours and threw a small drinks party. But the mad Englishwoman made a fatal mistake – instead of the bowls of nuts and crisps St Denis was used to, she put out trays of charcuterie, homemade rilettes and pate de foie gras, and a cheese board.

The small drinks party ended at 3am, when the food finally ran out. The biggest hit of the evening was figs stuffed with foie.

This recipe involves overnight refrigeration, so plan ahead.

20 dried figs
500g pate de foie gras
table salt
good sea salt

1. Cover the foie in table salt, then wrap in clingfilm.
2. Refrigerate overnight.
3. Using scissors or a sharp knife, trim the top off each dried fig. Use the handle of a wooden spoon – or a clean finger – to poke a small cavity in each one. Be careful not to poke through the skin.
4. Spoon the salted foie gras into the cavity. Depending on the size of your dried figs, you should aim for around a teaspoon of foie in each fig. Sprinkle some good sea salt on the top of each fig.
5. Refrigerate the stuffed figs for a further four hours.

To serve, put halved figs on plates with small glasses of chilled Monbazillac.
8 Comments
Carmen
7/6/2015 11:32:47 pm

hi, really cover the precious paté with table salt?

Reply
Martin link
15/6/2015 04:06:49 am

Really! You just need a pinch of the good stuff over the top before serving.

Reply
Carmen
22/6/2015 05:51:36 pm

We tasted these figs on a market in South France and I was trying to reproduce the delicacy, but now I have only one glass of paté left, so I was really happy to read about this website in on of your books ;-)
But I'm still reluctant to "cover" the paté with salt BEFORE refrigerating it. Did I get this right?

Martin link
2/7/2015 08:25:19 pm

Local tastes suggest a covering of salt to draw out the bitterness than can be lodged in the veins of the foie. However, a light sprinkling will do the same job without affecting the saltiness of the final dish

Roberta Churchill
11/1/2018 02:52:37 pm

More recipes in English,please.

Reply
Carmen
11/1/2018 11:36:05 pm

:-)

Reply
Cynthia link
24/8/2020 12:50:20 pm

I work at Langley library on Whidbey Island, WA. north of Seattle. We do a monthly book gathering called Food for Thought, featuring fiction or memoir coupled with cookbooks with relevant cuisine, demonstrated by my colleague Karen, who is a professional chef and educator. This week we are featuring your Bruno series, which has captivated several of us with the brilliant interplay of history, mystery and cuisine. Karen will be demonstrating the TarteTatin of red onions, from The Body in the Castle Well, and a couple other dishes. We wish we could import you and some of your pate de foie gras, and other delicacies and wines of Dordogne! Anyway, I have no idea where you are, but if by chance you are available at 6:30 Pacific Standard Time on Thursday, August 27 it would be fabulous to have you pop in on our Zoom meeting for a cameo. Please email me if interested.
Thank you!

Reply
Excavation Contractors Clarksville link
14/9/2022 11:28:30 am

Nicce blog post

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