Pan-Seared Foie Gras With Figs And Port Wine Sauce

Recipe Ingredients

1		Duck foie gras - (abt 1 1/2 lbs) - slightly chilled
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
6		White bread - cut in rounds
1 tablespoon	15ml	Extra-virgin olive oil
4		Fresh black mission figs - halved
2		Shallots - finely chopped
6		Tarragon leaves - chopped
1/2 cup	118ml	Port wine
1		Orange - juiced, divided
2 tablespoons	30ml	Balsamic vinegar
1		Pat butter
1		Sugar
1/2 teaspoon	2.5ml	Orange zest - grated
3		Endive heads - julienned
1		Arugula
1/2		Fresh chives - roughly chopped
1/2		Lemon - juiced
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

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.

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.

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.

This recipe yields 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B01) - from the TV FOOD NETWORK

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