Pan-seared foie gras with balsamic figs

• 4 thick slices of fresh raw foie gras (about 1 inch thick)
• 4 fresh figs, halved
• 30 ml balsamic vinegar
• 15 ml honey
• 5 ml unsalted butter
• Flaky sea salt and freshly cracked black pepper
• Toasted brioche slices for serving

1. Score the surface of the foie gras slices in a crosshatch pattern using a sharp knife, taking care not to cut too deep.
2. Season both sides of the foie gras generously with salt and pepper.
3. Heat a dry stainless steel skillet over medium-high heat. Once hot, add the foie gras slices. Sear for about 45-60 seconds per side until deep golden brown and slightly firm to the touch; the center should remain soft.
4. Remove the foie gras from the pan and let it rest on a warm plate. Drain all but 1 tablespoon of the rendered fat from the pan.
5. Add the butter to the pan. Place the figs cut-side down and sear for 1-2 minutes until they begin to caramelize.
6. Deglaze the pan with balsamic vinegar and honey. Simmer for 1 minute until the sauce thickens into a syrup, coating the figs.
7. Arrange the foie gras and glazed figs on warm plates. Drizzle with the remaining pan sauce and finish with a pinch of flaky sea salt.

Serve immediately while the foie gras is hot and buttery. Accompany with toasted brioche and a glass of chilled Sauternes or a crisp dry white wine to cut through the richness.