Sottha Khunn's Roasted Foie Gras With Figs and Grapes

• 1 whole Hudson Valley foie gras, about 1 1/2 pounds
• Kosher salt and freshly ground white pepper to taste
• 1 cup port wine
• 1 cup Cognac
• 6 black mission figs, stems removed, halved
• 1/2 pound jumbo muscat or large red grapes, skinned and seeded
• 3 cups duck stock

1. Season the foie gras on both sides and place in a 1-gallon zip-lock bag.
2. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
3. Preheat the oven to 500 degrees.
4. Heat a large, shallow ovenproof skillet in the oven for 10 minutes.
5. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels.
6. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes.
7. Turn carefully and roast for 10 minutes more.
8. Remove the foie gras to a warm plate.
9. Cover.
10. In the same pan, add the figs and roast 5 minutes.
11. Add the grapes and roast another 5 minutes.
12. Remove the fruit and drain.
13. Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils.
14. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes.
15. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes.
16. Remove from the heat and pour through a fine-mesh strainer into a small saucepan.
17. Season with salt.
18. To serve, add the fruit to the sauce and warm over medium heat.
19. Slice the foie gras into 12 pieces.
20. Arrange them on 6 plates and spoon the fruit sauce over the slices.

gras, kosher salt, port wine, cognac, black mission figs, red grapes, duck stock

Taken from cooking.nytimes.com/recipes/11174 (may not work)