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Export 9 ingredients for grocery delivery
Step 1
Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.
Step 2
For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.
Step 3
Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.
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