Chef Damien Le Bihan: Pan seared foie gras, fig confit, pain d’épices and porto reduction
Chef Damien Le Bihan, in collaboration with Carré Pain d’Epices, is showcasing a French classic dish.
1. For the fig confit: cook sugar to caramelized, add red wine, cinnamon, star anise, pepper, fig. Reduce for 10 minutes.
2. For the porto reduction: sautee carrot, onion, add porto wine to reduce half, add chicken jus.
3. For the pan seared foie gras : 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.
4. Then place on the plate with slightly toasted pain d’épices sliced in triangle.
Damien Le Bihan is the executive chef of Déliciae Hospitality Management.
Photo credit: Carré Pain d’Epices
