Foie gras with sesame and fig chutney

DIRECTIONS

• 4 slices of foie gras, 60g each

• 100g fresh figs
   
• 50g dried figs
   
• Sherry vinegar
   
• Sesame seeds
   
• 10g butter
   
• 10g caster sugar
   
• 50 ml orange juice
   
• Fleur de sel
   
• Freshly ground pepper

• Chop the fresh and dried figs into 5mm pieces and keep aside separately. 
   
• Melt the butter.
   
• Add the sugar to melted butter and let the mixture begin to caramelize.
   
• Add the fresh figs and cook for a few minutes, then stir in the dried figs.
   
• Add the orange juice and bring to a boil.
   
• Deglaze with sherry vinegar.
   
• Place in refrigerator to chill.
   
• Roll the foie gras in the sesame seeds.
   
• Present this dish as you desire.  Do remember to season your foie gras with fleur de sel and freshly ground pepper.