Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe

Serves: 4 Save

Ingredients (13)

  • 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)
  • Freshly ground black pepper
  • 1 tablespoon finely sliced chives
  • Coarse sea salt such as Maldon or fleur de sel
  • 4 fresh figs

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