Six perfectly ripe figs, ready to go.
During the holiday season, the supermarkets are chock full of canned and vacuum-packed foie gras in all its iterations ranging from whole livers to agglomerated liver pieces to pâtés made with foie gras (and other things). We've had many of them over the years, and they are normally good. Our local poultry vendor had obviously prepared and vacuum-sealed their own duck livers and we wanted to give them a try.
Figs halved and cooked slightly in a reduction of balsamic vinegar and sugar.
The foie gras is good on its own, but it also goes really well with a sweet accompaniment, most often a type of chutney made with figs. We found some nice figs in a grocery store and planned to have the liver and figs as our first course on Christmas day. I made a reduction of balsamic vinegar and sugar (which turns into a thick, sweet syrup) to dress the figs, each cut in half.
The foie gras is ready to be sliced and served with figs along side.
The result was delicious! The duck liver we got has served the two of us twice, so far, and there is enough for four more servings. It's a nice little luxury for the holidays.