Marinating time: At least 8 hours
Cooking time: A few minutes
Chiling time: At least 2 hours
The evening before
1. Devein the foie gras and shape into a cylinder approximately 5 cm / 2" in diameter.
2. Combine the salt, sugar and half the spice mixture; grind in a mortar; season the foie gras and wrap in plastic wrap and a cloth; let marinate overnight in the fridge.
Figs and sauce
1. In a small saucepan, combine the other half of the spice mixture with the Port and Madeira; heat and flambé.
2. Cook the figs in the mixture very slowly over low heat.
3. Remove the figs; strain and reserve the liquid; set aside 2 tbsp. of the liquid for the sauce + 1 tbsp. for the figs.
4. To the remaining liquid add 2 g agar agar; cook for 2 minutes, then pour onto a tray; set aside.
5. Dice the figs; combine them with the toasted pine nuts and the coarsely chopped pistachios. Combine with 1 tbsp. of the cooking liquid from the figs.
6. Sauce: in a small saucepan, combine 2 tbsp. of the cooking liquid from the figs with a splash of balsamic vinegar; reduce until syrupy.
1. Cut the foie gras into 3 mm (1/8") slices.
2. In a mold, form the millefeuille by alternating slices of foie gras with the fig mixture; end with a slice of the aspic cut from the chilled tray (see figs, #4); refrigerate. Unmold just before serving.
1. Slice the terrine widthwise. Place on piece on each plate.
2. Place a little trail of fleur de sel, cracked pepper and sauce on each plate.
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