Foie Gras Toasts with Fig on Spiced Bread
In the South-West of France this is how foie gras is actually eaten — not as restaurant theatre but as an apéritif toast passed around before dinner. Three components, one rule: the bread warm, the foie gras cold, sliced clean.
What you need
- 1 bloc of Comtesse du Barry duck foie gras (65 g serves 4–6 toasts)
- Pain d’épices (spiced loaf) or brioche, thinly sliced
- 2 fresh figs, quartered (or fig jam off-season)
- Flaky salt and cracked black pepper
Method
- Chill the foie gras tin in the fridge for at least 2 hours — it slices cleanly only when cold.
- Toast the pain d’épices slices lightly and let them cool for a minute.
- Dip a thin knife in hot water and slice the foie gras into neat 5 mm rounds — a foie gras slicer makes this effortless.
- Lay the foie gras on the warm toast, top with a fig quarter, and finish with flaky salt and pepper. Serve immediately.
Scaling up for a table? The 210 g bloc covers a dinner party, and a chilled late-harvest white alongside is not optional.
