• Courtesy of Summerland
• Serves 4 to 6

• 1 whole lobe (1 ½ pounds) foie gras
• 1 (375 ml) bottle sweet or dessert wine
• 1 tablespoon kosher salt
• Freshly cracked pepper
• 1 pound fresh figs (12 to 14), stems removed and halved
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Place the foie gras in a baking dish and generously douse with the wine. Season with the salt and refrigerate, covered with plastic wrap, for 12 to 24 hours.

Allow the foie gras to come to room temperature (about 1 hour). Preheat a wood oven or conventional oven to 500 degrees F.

Re-season the foie gras with a sprinkling of salt and pepper. Pour off any remaining wine marinade and reserve. Score the lobe on the diagonal, at 1/8-inch intervals, to make a cross-hatch pattern. Line a roasting pan with the fresh figs, rosemary and thyme sprigs, then set the foie gras on top.

Brush the foie gras with the reserved marinade and add about ¼ cup to the bottom of pan. Roast for about 15 minutes. Keep a careful eye on it and rotate and baste it with the marinade and rendered fat from the pan every 2 minutes. If the foie appears to be browning too quickly, loosely tent the top with aluminum foil.

After about 15 minutes, the internal temperature should reach 135 degrees F. Present immediately to your guests in the roasting pan for them to admire, then transfer to a warm platter and garnish with the figs and sprigs of herbs from the pan.