Sautéed Foie Gras

When the foie gras is very cold, cut it on the bias into slices 1/2 to 3/4 inches thick using a sharp knife dipped in hot water.

Place on a plate, cover tightly with plastic wrap and refrigerate until the moment you are ready to sauté.

Sprinkle slices with salt and pepper on both sides.

Heat a heavy skillet (preferably cast iron) until very hot, and turn on the stovetop fan as foie gras smokes heavily when seared.

Sauté foie gras over high heat for about 30 to 45 seconds on each side, until the outside is caramelized and well browned, and the center is soft. Serve immediately.

Serve the foie gras with crusty bread or brioche. It is delicious with slices of apples, pears, or other fruit, caramelized in butter and sugar (prepared prior to sautéing the foie gras), or with a mixed green salad on the side.