Home Starters Fried foie gras with apples and figs


  • 4 Royal Gala apples 
  • 8 x 80 g escalopes of fresh foie gras 
  • 8 large figs 
  • 0,5 l red wine 
  • 100 g sugar 
  • 50 g balsamic vinegar 
  • Flour, salt, freshly ground pepper for the escalopes of foie gras
  • 60 g butter 
  • 60 g sugar for the apples


Pour the sugar into a saucepan and cook dry until it turns into caramel.

Deglaze with the balsamic vinegar and red wine. Reduce by 2/3 and set aside.

Halve the apples then cut each half into three pieces.

Fry in the butter and sugar and finish cooking with the figs in a very hot oven for 10 minutes.

Meanwhile, salt, pepper and flour the escalopes of foie gras and cook in oil, 3 minutes on each side.

Drain on paper towels then arrange the foie gras, apples and figs on the plate and drizzle with the reduced sauce.