4one ounce pieces of foie grasor larger if you can splurge
4piecesof nice breadcut ½ inch thick, crust removed and cut into circles with a ring mold or the rim of a glass
3.5ounceswhole dried aprcotsassume about 4-5 per person depending on size
1cupwhite wine
3tablespoonramp pickling liquid
Kosher salt and freshly ground black pepper
8pickled rampsthinly sliced, depending on the size of your ramps this should be about 2 tbsp. Basic pickled ramp recipe here
teaspoonfresh *cilantro*cut into chiffonade
Instructions
In a 1 qt saucepan, or another pan that can fit at least a qt of liquid, heat the apricots, ramps, wine, salt, and ramp pickling liquid. Simmer until the mixture is reduced by half and is syrupy enough to coat the back of a spoon lightly. Reserve the sauce and keep warm.
Score the foie gras slices by making a cross hatch pattern with a paring knife, this will help them cook evenly.
Toast the bread rounds, season the foie slices on both side lightly with kosher salt and pepper, then heat a 8 inch saute pan until very hot and quickly sear the foie on each side for 1 solid minute, or until golden brown and hot throughout.
On each of four small plates, put down a toast round, then a piece of seared foie. Add the fresh cilantro to the apricot-ramp syrup, then garnish each plate with a tablespoon or two. Make sure to drizzle a little syrup directly on the foie, and save any leftover fat from searing the foie for cooking eggs in the morning for your significant other.