Recipe

Pan Seared Foie Gras with Pain D'Epice French Toast 
and Rosemary Roasted Black Mission Figs

¼ liter water
125 grams sugar
125 grams honey
150 grams AP flour
150 grams buckwheat flour
1 tbl spn baking powder
zest of one orange
½ teaspoon powdered star anise
½ teaspoon ginger powder
pinch salt

In a saucepot bring the sugar and water to a boil, add the honey and take off the heat. Combine all the other ingredients in a bowl make a well in the center add the liquid and stir for 5 minutes. Pour into a greased and floured pan and bake at 375 degrees for 35 minutes or until a tooth pick inserted comes out clean.

½ cup cream
1 egg yolk
1 pinch nutmeg
Combined all in a bowl and mix until smooth.

Enough Black Figs for one per person
Sprigs of fresh Rosemary
Salt and pepper
Olive Oil

Cut a cross in the top of each fig, season with salt and pepper and skewer with a rosemary sprig. Place on a cookie sheet and sprinkle with oil. Roast in 450 degree oven for 10 minutes.

2 shallots sliced
1 teaspoon black peppercorns
¼ vincotto or balsamic vinegar
3 cups good chicken demi-glace
1 cup white wine
1 cup brown sugar
10 figs sliced

Place in a saucepan the shallots, peppercorns, white wine and brown sugar and bring to a boil. Cook the mixture until it reduces by 75%. Add the chicken demi-glace and the vincotto and reduce by half. Strain the sauce until ready to use.

Slice the fresh foie gras into 1 inch slices and score cross marks with the tip of your knife on each side.

Heat a small sauté pan over high heat until it is at the smoking point. Remove the pan from the heat and place the foie gras cut side down in the pan with out moving or agitating the foie. Once a visible crust has formed on one side flip it over and finish it for about 30 seconds more on the other side. Remove from the pan and leave in a warm place to rest while the sauce is being made. Add the figs and sauce to the foie gras pan, the pan will be extremely hot and the sauce will reduce, if the sauce is to thick thin it out with a little more sauce.

Slice the pain d'epice into ½ inch slices dredge in the french toast batter and cook on low heat in a non-stick pan until lightly browned on both sides. Move the french toast to a serving plate. Place the rested foie gras on top of the french toast. Spoon the sauce around the Foie Gras and place the fig on the side. Garnish with baby greens and course sea salt.