The preserved figs with balsamic vinegar is the ideal accomplice of foie gras! It’s a tasty alternative to the famous preserved onions. Confits or chutneys are typical for their sweet and sour flavor. Very consumed in India, they are beginning to gain their place in condiments ranges also in France. This chutney represents a perfect marriage between the sweetness of figs and the light acidity of balsamic vinegar. This preparation is recommended especially for the holiday season, to accompany the gingerbread and foie gras!

How to use it ?

The fig confit goes perfectly with foie gras for your festive aperitifs. It can be used to accompany poultry (especially duck), a roast can, a leg of lamb or simply with a cheese plate.

Recipe idea : pastilla of foie gras and poultry with preserved figs

More informations

Fabrication

Made in Provence – hand-made products

Major ingredients

Figs (45%), balsamic vinegar (6%)

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Data sheet

Ingredients
Figs (45%), cane sugar, balsamic vinegar (6%) (sulfite), white wine vinegar (sulfite), olive oil, salt, Provencal herbs, gelling agent: pectin
Allergenic Ingredients
sulfite
Conservation
Keep in the fridge after opening