Preheat oven to 350°F.

Bring a large pot of water to a boil and add diced potatoes. Cook them for approximately 10 minutes, or until they are tender. Drain.

Heat a large skillet over medium-high heat and add olive oil. Season the beef bavettes generously with salt and pepper.

Sear the beef bavettes for about 4 minutes on each side until golden brown and cooked through. Transfer the bavettes to a baking sheet and place in the oven for an additional 5 minutes.

Heat the same pan over medium heat and add garlic. Cook for about 1 minute, stirring often, until the garlic is fragrant and beginning to brown. Add the potatoes and cook for an additional 5 minutes.

Add the orange juice and cook until almost all of the liquid has evaporated. Season with salt and pepper, to taste.

Add the foie gras de canard and stir until it is melted and combined. Cook for an additional 2 minutes until the sauce has thickened and is creamy.

Serve the beef bavettes topped with the garlic potatoes and foie gras sauce.