- One 1 1/2-pound piece foie gras
- 1 Cup port wine
- 1 Cup cognac
- 6 black mission figs, stems removed, halved
- 3 Cups duck stock
- Kosher salt and black pepper, to taste
Season the foie gras on both sides with salt and pepper, to taste, and place in a 1-gallon Ziploc bag. Add the port and the cognac, seal the bag, and marinate in the refrigerator for 4 hours, turning occasionally.
Preheat the oven to 500 degrees.
Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade, and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn and roast for 10 minutes more on the other side. Remove the foie gras to a warm plate and cover to keep warm.
In the same pan, add the figs and roast them for 5 minutes.
Remove the figs from the pan and discard the fat. Add the reserved marinade and heat over medium-high heat, stirring until the mixture begins to boil. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt, to taste.
To serve, add the figs to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fig sauce over the slices.