Pan-Seared Foie Gras with Figs and Port Wine Sauce

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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1 whole duck foie gras, about 1 1/2 pounds, slightly chilled

Coarse salt

Black pepper, freshly ground

6 slices white bread, cut in rounds

1 tablespoon extra virgin olive oil

4 fresh black mission figs, halved

2 shallots, finely chopped

6 tarragon leaves, chopped

1/2 cup port wine

1 orange, juiced, divided

2 tablespoons balsamic vinegar

1 pat butter

Pinch sugar

1/2 teaspoon orange zest, grated

3 heads endive, julienned

1 bunch arugula

1/2 bunch fresh chives, roughly chopped

1/2 lemon, juiced


  1. Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain. 
  2. Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper. 
  3. Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.