Corn biscuit with fresh figs and foie gras

Serves 4:

• Corn flour
• Salt
• Water
• Fresh Figs
• Foie
• Sugar
• Black Pepper
• Port

• Make a very fine torto with the corn flour, salt and water.
• Fry until crispy. Heat.
• Peel the fig and open it halfway, put it on the griddle with a little sugar. Mound on the biscuit.
• Brown the foie in a frying pan with salt and pepper and place on the fig.
• Finish off with a cordon of port reduction.