美食摄影：香煎鹅肝

Close-up three-quarter shot of a seared foie gras medallion centered on a square dark slate plate, its golden-brown surface carrying a crisp, caramelized crust with fine sear marks while the interior glows a pale, silky ivory. A glossy port wine reduction is brushed in elegant swoops beneath it, pooling in dark burgundy streaks, and dots of smooth orange fig compote are piped along the rim. One slice of toasted brioche, thin and buttery, leans beside the medallion; a halved fresh fig, its ruby flesh glistening, and a few curled microgreen leaves complete the composition. Faint heat haze rises from the warm foie gras. Table surface: black polished marble reflecting the plate; background blurred into a fine-dining restaurant with low warm candlelight and dark wood panels. Lighting: warm overhead spot from the right combined with soft fill from the left, creating a rich highlight on the crisp crust and deep soft shadows. Color palette: amber gold, deep burgundy, charcoal black, ivory. Razor-sharp focus on the crust with a creamy blurred background, 4k