French provincial · France

Cinnamon and Clove Foie Gras with Toasted Baguette and Fig Jam

Name: Cinnamon and Clove Foie Gras with Toasted Baguette and Fig Jam
Total time: 17 min
Yield: 4 servings
Cuisine: French provincial
Ingredients: 200g foie gras; 4 slices baguette; 100g fig jam; 1 tbsp honey; 1 tsp Dijon mustard; 2 tbsp butter; 1/2 tsp cinnamon; 1/4 tsp ground clove

Warm cinnamon and clove for a spiced, sweet complexity.

17 minutes4 servings

Method

Stir cinnamon and clove into the fig jam during preparation, blending thoroughly.
Preheat oven to 180°C (350°F).
Toast baguette slices until golden brown.
Spread Dijon mustard on each slice.
Place foie gras on top and drizzle with honey and fig jam.

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