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Roasted Foie Gras, Espelette Rub and Roasted Figs

Roasted Foie Gras, Espelette Rub and Roasted Figs

Ingredients (serves 6 as a starter)

1 lobe of foie gras

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3 tbp espelette chilli pepper

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½ tsp table salt
1 tsp black pepper
4 figs, quartered but not split entirely
Runny honey for drizzle

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Sliced and toasted brioche bread
Toasted walnuts
Fig jam for serving

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Hay for smoking. You can get this from a pet shop 
Special equipment needed
Cake pan with holes. If you don’t have one, you can use a roasting rack but layer it with tin foil and spike this with a knife to create the holes
Second cake pan or roasting tray 

Method

  1. To make our Roasted Foie Gras, first remove the foie gras from the fridge 25-30 mins before roasting and take it out of the vacuum pack. If your foie gras weighs around 800g +/- you may want to break it in two parts so you have a small and large lobe
  2. Heat your BBQ or oven to 200C 
  3. Mix the espelette chilli pepper, salt and pepper together and rub this mix over the foie gras ensuring the lobes are well covered
  4. Using the larger cake pan, cover it with hay and place the holed cake pan on top. Put the ready seasoned foie gras inside this pan.
  5. Surround the foie gras with the quartered figs and drizzle the figs with honey
  6. Roast for 25-30 mins
  7. While the foie gras is roasting, toast your walnuts and brioche
  8. Check the foie gras. The flesh should be firm to touch and golden brown
  9. When the foie gras is cooked, remove from the BBQ or oven and cover it with tin foil.
  10. Leave to rest for 15 mins. Remember while the foie gras is resting it is still cooking
  11. Serve the foie gras on a large dish and surround it with the roasted figs, toasted walnuts and a dollop of fig jam serving the brioche on the side

I prefer to make this dish on the BBQ which gives it a fantastic smoky quality and flavour but you can replicate this using hay in the oven and still get a wonderful smokiness.