Pan-fried foie gras with roasted figs and hazelnuts

• 1 lobe of fresh high-quality foie gras
• 6 beautiful figs
• 25 g blanched hazelnuts
• A little flour
• 2 tbsp brown sugar
• 1 knob of butter
• 1 tbsp oil
• Fleur de sel and freshly ground black pepper

Cut 4 beautiful slices of foie gras 2 cm thick. Season with pepper and dust with flour on both sides. Keep in the refrigerator.

Cut the figs in half. Chop the hazelnuts coarsely and roast them dry in the frying pan stirring from time to time. Set aside.

Heat oil in the pan. Brown the figs on medium high heat, with the cut side against the pan. Add the sugar, butter and hazelnuts. Saute the figs to coat them and caramelise them. Keep the figs warm (in an oven for example). Clean the pan well.

Heat it on medium high heat. Brown the foie gras slices on the pan. cook for a minute, until golden brown. Turn over. Cook for another minute. Place on absorbent paper.

Divide the figs between the plates. Place the foie gras slices (without the cooking juice). Season with fleur de sel.

Serve immediately with very good bread or toasted brioche.