CHARCOAL-GRILLED FOIE GRAS WITH FIG JAM
1 pound fresh or dried figs, diced
½ cup balsamic vinegar
1 cup port
1 grade-A fresh foie gras, about 1 ½ pounds, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 pitas cut into wedges
2 tablespoons duck fat or olive oil
Fresh chives for garnish
½ cup heavy cream
1. In a small saucepan combine figs with vinegar and port and set over medium-low heat until the liquid has almost completely evaporated and the figs have broken down.
2. Season foie gras cubes with salt and pepper and arrange on skewers. Grill to rare over hot charcoal, avoiding flare ups from the drippings when possible (approximately 30-45 seconds). As an alternate method, foie gras cubes can be sauteed in a hot, dry cast-iron pan.
3. Brush each pita wedge with duck fat or olive oil and season with salt and pepper. Grill the prepared pita over charcoal, just until warmed through. To serve, top each pita wedge with a dollop of fig jam and a cube of grilled foie gras. Drizzle a few drops of syrup from the jam on top and garnish with a fresh chive.