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.