Best 2 Figs Stuffed With Foie Gras Mousse Recipes

Embark on a culinary journey with our exquisite stuffed fig delicacies, where sweet and savory flavors intertwine to create an unforgettable taste experience. These delectable treats, meticulously crafted with fresh figs and a velvety foie gras mousse filling, promise to tantalize your taste buds and leave you craving more. Discover the art of preparing this luxurious dish through our comprehensive recipe guide, featuring step-by-step instructions and essential tips to ensure perfect results. But that's not all! Our culinary adventure continues with additional tempting recipes, including a delightful fig and goat cheese salad, a savory fig and prosciutto appetizer, and a refreshing fig and arugula pizza. Each recipe showcases the versatility of this unique fruit, highlighting its ability to elevate both sweet and savory dishes.

Let's cook with our recipes!

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

Steps:

Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

FOIE GRAS-STUFFED DATES

Foie Gras-Stuffed Dates image

Categories Fruit Poultry Appetizer No-Cook Thanksgiving Date Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley

Steps:

Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
*A type of French sea salt; available at specialty foods stores and some supermarkets.

Tips:

Choose ripe, fresh figs. Look for figs that are plump and have a slight give when pressed. Avoid figs that are too soft or have any blemishes.
Make sure the foie gras mousse is cold before stuffing the figs. This will help the mousse to hold its shape and prevent it from melting.
Use a small spoon or piping bag to stuff the figs. This will help you to control the amount of mousse that goes into each fig and prevent the figs from becoming too full.
Be careful not to overstuff the figs. Too much mousse will make the figs difficult to eat and may cause them to burst.
Gently press the figs closed after stuffing. This will help to keep the mousse inside the figs.
Chill the stuffed figs for at least 30 minutes before serving. This will help the mousse to set and make the figs easier to slice.

Conclusion:

Figs stuffed with foie gras mousse are a delicious and elegant appetizer that is perfect for any special occasion. They are easy to make and can be prepared ahead of time, making them a great option for busy hosts. With their sweet and savory flavors, these stuffed figs are sure to impress your guests.