GRILLED FOIE GRAS w/ DUCK & FIG JAM

By BobD

Ingredients

• 4 SERVINGS• (8 bamboo skewers, soaked overnight in water)
• • Fig Jam (recipe follows)
• • 1 whole whole foie gras, 3/4 to 1 pound, at room temperature, cleaned
• • Coarse salt and freshly ground black pepper to taste
• • 1 whole duck breast, skinned and cut into 16 (1 1/2-inch) cubes
• • 1 pita bread, cut into 4 wedges, to garnish
• • 2 tablespoons rendered duck fat
• • 4 fresh figs, to garnish
• • 1 cup sweet pomegranate concentrate, reduced to a glaze

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Prepare Fig Jam. Heat a charcoal or gas grill until hot.

2. Separate foie gras into 2 lobes. Using a knife warmed in hot water, cut foie gras into 16 (1 ½-inch) cubes. Season generously with salt and pepper. Arrange 4 cubes of foie gras on each of skewers, and grill, turning once, while controlling flare-ups by using a spray water bottle. Cook until rare, 1 to 2 minutes total time, turning frequently. Set aside and keep warm.

3. Season duck cubes with salt and pepper, arrange 4 cubes each on remaining 4 skewers, and grill until rare, about 5 to 7 minutes, turning often. Set aside and keep warm.

4. Brush pita wedges with some of the duck fat, sprinkle with salt and pepper, and grill on both sides. Slice each fig in half. Brush 4 halves with duck fat, and grill lightly. Leave other fig halves cool.

5. Spoon a dollop of Fig Jam into the center of each of the 4 plates. Place a pita wedge partially over jam, and a cool and warm fig half on the pita. Add a skewer each of duck and foie gras, drizzle on pomegranate glaze, and serve.

Fig Jam
Ingredients

• 1 pound fresh figs, preferably Calimyrna, or ¾ pound dried figs, diced
• ½ cup diced red onion
• 3 tablespoons minced fresh gingerroot
• Seeds from 10 cardamom pods, crushed
• 2 cups tawny port
• Juice of 2 lemons
• 4 ounces duck prosciutto, finely diced

Directions

1. Combine figs, onion, ginger, cardamom, and port in a saucepan, and bring to a boil over high heat.

2. Reduce heat and cook until mixture reaches the consistency of a jam, stirring occasionally. Remove from heat and stir in lemon juice. Cool to room temperature, then stir in prosciutto.