Savory toast with fig

and foie gras

Ingredients

Country bread

Wholemeal Flour 1 000 g
Rye sourdough 200 g
Salt 18 g
Mixing water 680 g
Soaking water 120 g

Red onion confit

Sliced red onions 1 Kg
Olive oil 50 g
White wine 400 g
Seasoning mix 10 g
Pinch of thyme 1

Fig confit

Purple fig puree 500 g
Caster sugar 25 g
Dextrose 25 g
NH pectin 7 g
Lemon puree 25 g
Fig high fruit compote Sq

Duck foie gras with Timut pepper

Duck foie gras 500 g
Salt Sq
Timut pepper Sq

Decorations

Fleur de sel Sq
Fresh figs Sq
Arugula Sq
Smoked duck breast Sq

Purple fig high fruit compote

This purple fig compote is made from carefully selected figs sourced across the Mediterranean basin, with part of the fruit processed at our Andros facility in southern Spain. With its high fruit content (80% figs) and lightly sweetened recipe, it highlights the fruit’s natural flavour. Carefully prepared to preserve the texture and pulp of the fig, it delivers a delicate and authentic taste that is less sweet than traditional fig preparations. A versatile solution that gives professionals complete freedom for both sweet and savoury creations.

Discover our High fruit compote product range

Preparation steps

1. Country bread

A few days before making the bread, prepare the rye starter. Knead for 15 minutes + 5 minutes after adding the soaking water. Let it rise for 3 hours with 2 turns in the middle. Shape and place in a floured banneton. Allow to proof for 1 hour and 15 minutes. Bake in a deck oven, decreasing the temperature (20 minutes at 240°C, then 20 minutes at 220°C, and finally 20 minutes at 200°C). Let it cool.

2. Red onion confit

Place all the ingredients in a saucepan and simmer until the liquid fully evaporates (2 to 3 hours).

3. Fig confit

Heat the purple fig puree to 45°C. Gradually add the powders and boil for about 1 minute. Add the lemon puree. Blend and transfer to a gastronorm container with a film in contact. Cool to room temperature and then refrigerate. For 150 g of fig confit, add 75 g of fig high fruit compote.

4. Duck foie gras with Timut pepper

Devein the foie gras as much as possible without damaging the lobe. Season with fine salt and Timut pepper. Arrange the foie gras pieces on plastic wrap and make a ballotine by rolling the foie in a cylinder shape, tightening the film as much as possible. Then, roll the cylinder forward while holding one side to tighten it. Tie a knot. Repeat the same operation on the other side. Vacuum-seal the ballotine. Cook in a water bath at 60°C for 1 hour and 15 minutes. Let it rest for 15 minutes after cooking in the pot. Remove from the water, pierce and drain the fat. Make a new ballotine and immerse it in ice-cold water. Refrigerate for 24 hours. Slice into thin pieces.

5. Assembly

Slice the country bread into 0.5cm thick slices. Top with approximately 20 g of fig confit. Then, arrange the foie gras and slices of smoked duck breast. Decorate with arugula and fresh fig segments.

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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