Fig Confit: a simple recipe that smells of home cooking and whose sweetness provides you with the perfect accompaniment to your choice of a “Foie Gras” feast!

By itself, the fig is already an adventure with its delicate and sweet pulp and robe with varying shades of white, green, purple and even black.

Depending on the time of maturity and harvest, a period extending from spring to fall you can eat them fresh or dried.

As for our fig chutney, you will appreciate its fruity pulp as a subtle accompaniment to goats cheese or “Foie Gras”.