Tantalizing pair • figs and foie gras

Tantalizing pair • figs and foie gras

Recipe for figs stuffed with foie gras

Bought from: Markets – any general market, not necessarily the specialised foie gras markets. Look out for the stalls offering tasters.
Price: Around €2 each
Ingredients: Figs, fresh foie gras and salt
Region produced in: South-West France

What is it?:
They are simply dried figs stuffed with salted pieces of raw foie gras – usually duck foie gras (from the livers of fattened birds). If you can’t imagine how this combination could be delicious, you absolutely must get a free taster from the market stall. They really are sublime.

These treats are easy to make at home. I made the ones in the photo. Cover some raw foie gras pieces in salt, wrap in clingfilm, and refrigerate over night. The next day, cut a small slit in one side of each dried fig, and push your thumb in, easing the sides out, until a cavity has been created. Stuff with salted foie gras, adding a little more salt as you go, and then leave in the fridge for another few hours. They will keep for several days.

Cut into quarters or eighths for nibbles, or, for a starter, serve one per diner, cut in half. Lovely on a bed of salad leaves with a drizzle of walnut oil.


These rich nuggets are tasty and musky. They entwine the classic combination of sweet figs and savoury foie gras beautifully. The little crispy fig seeds contrast with the smooth, dense texture of foie gras to just the right degree. Luxurious and delectable, these winter specialities are ideal for drinks parties or to go with aperitifs – they really get the tastebuds going. Ideal with a floral, dry white wine, fizz, dessert wine or fortified wine.

If you like these, you may also enjoy the latest versions that have a layer of chocolate on the outside, or those that use fruits other than figs as the exterior layer. You can’t beat the classic fig ones, though!

Read about Sarlat’s foodie culture

Dordogne’s goose festival

Foie gras explained

Recipe: figs stuffed with foie gras

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Gemma is a food writer, who lived in France for eight years, and now divides her time between her cottage in the rural Dordogne and her home in the UK.

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