To prepare the orange purée, make several slits in the orange's skin using the point of a sharp knife.

In a small pot, combine the cinnamon, star anise, sugar, and water. Heat over medium-high, stirring constantly until the sugar dissolves. Turn down the heat to the bare minimum. To the saucepan, add orange. To keep the orange moist on all sides, place a clean kitchen towel or a paper towel over the top of the pot and press it down until it is in touch with the liquid. Cook for about an hour, or until orange is fully tender. Throw out the cinnamon and star anise.

Add an orange and a cup of cooking sauce to the blender's container. A nice gel-like consistency can be achieved by adding additional syrup as needed while blending on high speed until totally smooth. Press through a fine-mesh sieve after seasoning with a pinch of salt. Place aside. Orange juice should be saved for later use. (see notes).

To prepare the foie gras, place a plate or cutting board on top of two layers of paper towels, and put aside. Salt and pepper the foie gras liberally on all surfaces. For at least three minutes, heat a small pan on high. Place the foie gras, score side down, in the pan. It ought to start smoking, sizzling, and producing fat right away. If not, remove and give the skillet another one to two minutes to heat up. Once all 4 pieces of foie are in the skillet, cook for about 30 seconds, carefully swirling the pan every few seconds, until the first side is crisp and thoroughly browned. Foie gras should be turned over using a narrow metal spatula, then cooked for an additional 30 seconds. Transfer to a plate covered with paper towels and allow to settle for a minute.

Place a slice of foie gras and some orange purée on each of the four serving dishes. Add some chives, salt, and candied citrus peel on top. As soon as possible, serve with gently dressed greens.