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Figs stuffed with foie gras
INGREDIENTS :
- 120 g of fresh foie gras escalope
- 12 fresh figs
- 15 ml of vinegar cider
- 30 ml of maple syrup
- 2.5 ml of mix of 4 spices
- Salt flower
- Maple flakes
- Freshly ground pepper
PREPERATION :
- Preheat the oven to 180 °
- Wash the figs, cut the cap, and incise the flesh in 4
- Cut the foie gras into cubes of around 10g, season with salt and pepper
- Insert a cube of foie gras in each fig and put the cap back on
- In a bowl, mix the vinegar and maple syrup with the 4 spices. Season with salt and pepper and coat the figs with this mixture
- Bake for 25 minutes, basting regularly with the juice
- Enjoy hot!
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