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Wine Recommendation: For a classic pairing, serve Château Coutet's Barsac. While it's opulent enough to match the rich texture of the foie gras, it also shows enough restraint to avoid competing with the dish's bold flavors.

Poached Figs Stuffed with Foie Gras

Adapted from a recipe by Fabienne Mallier, proprietor of Château de la Vieille Chapelle.

8 golden figs, dried
2 cups Sauternes or other sweet Bordeaux white wine, for poaching ½ pound cooked duck foie gras or foie gras terrine
2 cups microgreens
1 tablespoon olive oil
1 tablespoon balsamic vinegar

In a medium sauté pan, poach the figs in the wine for 15–20 minutes, until the figs have reconstituted and become tender. Remove from the pan and allow to cool.
Once cool, use a small spoon and scoop out half the flesh from each fig. Stuff each fig with the foie gras and then chill in the refrigerator for two hours.

To Serve :

Divide the microgreens equally between 4 medium salad plates. Top the greens with the stuffed figs and drizzle a small amount of balsamic vinegar and olive oil on each plate. Serves 4.

Wine recommendation :

For a classic pairing, serve Château Coutet’s Barsac. While it’s opulent enough to match the rich texture of the foie gras, it also shows enough restraint to avoid competing with the dish’s bold flavors.

By Roger Morris