Foie Gras, Pan-Seared with Figs and Port Wine Sauce (Boom)
|1 wholeduck foie gras; about 1 1/2 pounds, slightly chilled|
|1 coarse salt|
|1 black pepper; freshly ground|
|6 sliceswhite bread; cut in rounds|
|1 tbspextra virgin olive oil|
|4 fresh black mission figs; halved|
|2 shallots; finely chopped|
|6 tarragon leaves; chopped|
|1/2 cupport wine|
|1 orange; juiced, divided|
|2 tbspbalsamic vinegar|
|1 pinchsugar; pinch|
|1/2 tsporange zest; grated|
|3 headsendive; julienned|
|1/2 bunchfresh chives; roughly chopped|
|1/2 lemon; juiced|
|1 tbspExtra Virgin Olive Oil|
Foie Gras, Pan-Seared with Figs and Port Wine Sauce (Boom) Preparation
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" medallions, approximately 6 (4 oz) 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.
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