Figs Stuffed with Pâté de Foie Gras and Fig Syrup
with Bloc de Foie Gras de Canard - Bloc of Fattened Duck Liver
Ingredients:
25 ripe black mission figs 6.5 oz of Les Trois Petits Cochons Bloc de foie gras
2 teaspoons fig syrup
1 oz micro greens or micro herbs
Directions:
- Cut figs in half lengthwise.
- Scoop out about 1/2 teaspoon of pulp from the center of the fig with a melon ball utensil.
- Put 2 - 3 drops of fig syrup in each fig. Put about 1 teaspoon of foie gras mousse in the center well of the fig, letting it mound a little bit.
- Sprinkle with micro greens or herbs.
Servings:
Makes 50 appetizers. Adjust amount of ingredients to fit size of party.
