Begin by gently separating the lobe by following its natural line of separation, you will notice one side will be larger than the other. Be sure to have a sharp chef’s knife or slicing knife (non-serrated) in a pot of warm water. You will want to have a kitchen towel near by to wipe excess water from the blade each time before slicing. Once you have your equipment established, begin by making bias cuts on the smaller side of the lobe first, we recommend a 30-degree angle. Each slice should be about 1/2in thick. Follow the same procedure with the other side and lay flat on a sheet tray. Time is of the essence to prevent it becoming too soft or oxidizing. Wrap tightly with plastic wrap and reserve, or follow the cooking instructions below.
- Lightly score the foie gras slices on both sides in a crisscross pattern and season liberally with salt.
- Sear in a very hot skillet for about 30-40 seconds on each side to achieve a deep amber color and rich caramelization.
- The inside should be medium rare, or just barely warm in soft in the center.
- Before serving, sprinkle with a pinch of coarse salt and enjoy.