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