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

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