Sautéed Duck Liver with Caramelized Plums and Figs

Heat one deciliter of red port and the balsamic vinegar and reduce by more than half.

Cut the figs in half and steep them in the port wine for a minute just before serving.

Slice the plums and turn them just in the sweet white wine syrup.

Cool some port reduction to deco.

Season the duck foie gras slices very lightly with salt and place in a hot Teflon pan (no fat). toast until golden brown on both sides, fish out, place on a paper towel and keep warm for another minute or so. Season with sea salt and crushed pepper.

To serve:

Pour 2-3 dashes of the cold port reduction onto the plate, place the figs on top, arrange the plums in the center of the plate and place the hot liver on top. If you wish, you can dress up the figs with very small mint leaves.

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