Heat skillet on high. Sprinkle foie gras with salt and pepper. Just before the skillet reaches smoking point, add foie gras to the pan. Quickly brown the foie gras on high heat. Serve on top of a mound of frisee. Drizzle with Port Wine Sauce.
To make Port Wine Sauce: Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Score the skin and season duck breasts with salt. Add the duck breasts to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm. Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until transulent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck glace. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.