4one ounce pieces of foie grasor larger if you can splurge
4piecesof nice breadcut 1/2 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
3tbspramp pickling liquid
8pickled rampsthinly sliced, depending on the size of your ramps this should be about 2 tbsp. Basic pickled ramp recipe here
Tspfresh *cilantro*cut into chiffonade
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.