Foie Gras With Mango & Papaya

• 12 ounces duck or goose foie gras
• 4 tablespoons unsalted butter
• 1 cup semi-sweet port wine
• 4 to 6 threads saffron
• 1 papaya, with skin
• 1 mango, with skin
• Large-grain sea salt to taste
• Freshly ground pepper to taste
• 4 chives, chopped
• 8 chives

1. Slice the foie gras into long pieces, 1/2-inch thick. Heat a large non-stick sautE pan or skillet over medium heat and brown the foie gras for 2 to 3 minutes, turning once; remove and drain on paper towels. In another sautE pan, melt the butter over medium heat and add the wine and saffron. Peel the papaya and cut horizontally into 3/8-inch slices; you will need 8 slices. Remove the seeds; cut 4 of the rings in half. Put in the pan with the wine mixture. Cut narrow wedges from the mango, leaving the skin on, and lift away from the pit; you will need 8 wedges. Add to the wine mixture. Cook, basting with the butter and wine, for 3 to 4 minutes, until softened.
2. To serve: Place a papaya ring on each plate. Top with foie gras slices. Place two papaya ring halves on opposite sides of each ring, at noon and 6 o'clock. Put 2 mango slices on each of the opposite sides, at 3 and 9 o'clock. Drizzle fruit pan juices over the top. Sprinkle the foie gras with a little sea salt and pepper. Sprinkle chopped chives over all. Lay 2 whole chives over one pair of mango slices on each plate

gras, unsalted butter, semisweet port wine, threads saffron, papaya, mango, salt, freshly ground pepper, chives, chives

Taken from www.epicurious.com/recipes/member/views/foie-gras-with-mango-papaya-1246530 (may not work)