Seared Foie Gras with Red Wine Figs
Bring the jelly, red wine, stock, allspice and pepper to a boil and reduce to about half the original volume.
Thickly slice the figs and sauté in 1 tablespoon butter over low heat for 1-2 minutes. Cut the foie gras into four slices, season with salt and pepper and sear for 1-2 minutes per side in 1 tablespoon hot butter. Add the tarragon and baste the foie in butter.
Strain the sauce through a sieve and stir in the remaining cold butter.
Serve the foie gras with the sautéed figs and sauce.