Seared Foie Gras with Fig Compote and Brioche Toast

Ingredients:

• 4 slices of brioche bread
• 2 tablespoons unsalted butter
• 200 grams of foie gras
• 1 cup fresh figs, chopped
• 1/4 cup sugar
• 1/4 cup red wine
• Salt and pepper to taste
• Microgreens for garnish

Directions:

1. In a saucepan over medium heat, combine chopped figs, sugar, and red wine. Cook until the figs break down and the mixture thickens, about 10 minutes. Season with salt and pepper, then set aside.
2. In a skillet, melt 1 tablespoon of butter over medium heat. Add brioche slices and toast until golden brown on both sides. Remove and set aside.
3. In the same skillet, add the foie gras slices and sear for about 30 seconds on each side until browned and crispy. Remove and let drain on paper towels.
4. To serve, place a slice of brioche on each plate, top with a piece of seared foie gras, and spoon fig compote over it. Garnish with microgreens.