Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA
Cut the figs in half.
In a saucepan add the figs, vinegar, pickled mustard seeds, brown sugar and cardamom pod. Cook on low heat until the figs start to collapse and a natural syrup develops. Set aside.
Score the foie gras and season with the five spice, salt and pepper.
In a very hot pan add the foie gras and remove the rendered fat as it starts to melt. Place in a hot 375°F oven for 4 minutes.
Remove the foie gras from the oven then add the pine needles to the pan and baste using the rendered fat in the pan for 1 minute. Remove and rest on a paper towel for 3 minutes
Toast the brioche using the clarified butter until golden brown.
Spoon the figs into the center of a warm plate, add toasted Brioche top with the Foie gras. Garnish with the pine needles and serve.
Chateau d’Yquem, Sauternes, France.
The clubhouse at Winged Foot Golf Club. Mamaroneck, New York, USA. Image by Laurence Casey Lambrecht, courtesy of Winged Foot Golf Club.