The combination of fig and foie gras is all the more natural since the first geese and ducks that were fed first in ancient times by the Egyptians to create foie gras, the were with figs . These gently perfumed liver and flesh .
A sweet and savory authentic taste revisited to give the tradition a tasty fruity and gourmet touch .
The discreet charm of the fig comes coat the foie gras of the sweetness of summer to disturb the bitterness by a bubbly and cheerful note.
Ingredients: Duck foie gras , fig 7 %, salt , pepper and sugar
Serving suggestions : To eat a nut bread or rye , with a dry Jurançon or Rosé de Corse .