Could someone please translate the first recipe for this fig/foie gras combination?

The recipe is at:



http://fr.answers.yahoo.com/question/ind...

Could someone please translate the first recipe for this fig/foie gras combination?
A can of figs, drain, cook on the stove on low half an hour till the figs are almost dry, add a little powdered garlic, curry powder and sugar, mix again, and let cool. Take the fois gras, insert into it the fig paste in small amounts at a time, mix. Voila it's done
Reply:Take a can of figs and drain it. Put it in a pan, simmer half an hour untill the figs are almost dry. Add some garlic powder, curry and sugar. Mix it all and let it cool.

Take your foie gras and inject your fig paste in it.



I dont think this recipe is very accurate since you dont get any mesurements, and you don't know for how long to cook it. Maybe you should look for another one.
Reply:I plugged it into Googles Language tool section and this is what it said:



"one limps of figs, you egoutes, make mijotter a half hour until the figs are presques cigs. add a little powder garlic, curry and sugar. mixtures still. leashes to cool. take the time fat, and you inject your fig paste in the time fat by noquettes. you remould. here is, the turn is played"



It's a little funky but maybe that'll help you a little bit...



Sorry I couldn't be any more help.
Reply:I'm from Chicago. We get shot on sight if we even discuss foie gras around here! If you don't believe me, Google Charlie Trotter's name and see what comes up! ;)