Prosciutto and Foie Gras Roulades with Fig Compote
- 1/2 pound dried figs, stems discarded
- 3/4 cup dry red wine
- 1 tablespoon port
- 1 1/4 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1/4 pound thinly sliced prosciutto
- 1/4 pound foie gras mousse, at room temperature (see Note)
- 36 thin baguette slices, toasted
- In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil.
- Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 minutes.
- Let cool, then puree in a food processor.
- Transfer 1/2 cup of the fig compote to a pastry bag fitted with a 1/2-inch round tip.
- Reserve the remaining compote to serve with cheese or cured meat.
- Cover a baking sheet with plastic wrap.
- Overlap the prosciutto slices on the plastic to form a 9-by-12-inch rectangle.
- Using an offset spatula, spread the foie gras mousse over the prosciutto in a very thin layer.
- Pipe the fig compote along one 9-inch edge of the rectangle.
- Beginning there, roll up the prosciutto tightly, using the plastic wrap to guide you.
- Wrap the prosciutto roll in plastic and refrigerate until firm, at least 2 hours.
- To assemble the roulades, slice the prosciutto roll on the diagonal 1/8 inch thick and set the slices on the baguette toasts.
- Transfer to a platter and serve.
red wine, port, balsamic vinegar, honey, gras mousse, baguette
Taken from www.foodandwine.com/recipes/prosciutto-and-foie-gras-roulades-with-fig-compote (may not work)