Instructions
- **Prepare the Phyllo Base:** Preheat oven to 375F (190C). Brush each sheet of phyllo dough with grapeseed oil and sprinkle with smoked paprika. Stack the sheets on top of each other, then cut into six equal squares. Press the phyllo squares into muffin tins.
- Bake for 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool completely in the muffin tins.
- **Make the Fig Filling:** In a medium pan, combine quartered figs, balsamic vinegar, date syrup, Pedro Ximnez Sherry and fleur de sel. Cook over medium heat, stirring occasionally, until the figs are softened and caramelized (about 15-20 minutes). Set aside to cool slightly.
- **Prepare the Foie Gras:** In a separate pan, gently sear the cubed foie gras over medium-high heat until golden brown on all sides, about 2-3 minutes. Be careful not to overcook it. Deglaze the pan with mirin and stir in the white miso paste. Cook for another minute until the sauce thickens slightly. Remove from heat and set aside.
- **Make the Szechuan Pepper Gastrique:** In a small saucepan, combine rice vinegar, granulated sugar, and crushed Szechuan peppercorns. Bring to a boil, then reduce heat and simmer until the mixture reduces by half and becomes syrupy (about 10-15 minutes). Stir in the chicken stock and simmer for another 5 minutes.
- **Assemble the Croustillants:** Carefully remove the cooled phyllo cups from the muffin tins.
- Fill each phyllo cup with the caramelized fig mixture.
- Top with the seared foie gras.
- Drizzle with the Szechuan pepper gastrique.
- Garnish with microgreens and toasted sesame seeds.