Pan-Seared Foie Gras with Figs and Port Wine Sauce

Deselect All

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