Instructions: 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: 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.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.