Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs

Ingredients

• For the Fig Mostarda

• 6 dried figs, split into quarters

• 1 cup cognac

• 1 cup sugar

• 1 tablespoon whole grain mustard

• 1/4 teaspoon hot mustard powder

• pinch salt

• For the Foie Gras:

• 4 slabs fresh grade "A" foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side (6 to 8 ounces total, see note above)

• Freshly ground black pepper

• 1 tablespoon finely sliced chives

• Coarse sea salt such as Maldon or fleur de sel

• 4 fresh figs

Procedures

• 1

Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

• 2

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

• 3

Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.

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