A CH recently suggested that I start a thread on some basics about foie gras. I'm no expert but I do love it. So I'll start the ball rolling.
A year ago I bought two whole ones from Sonoma Foie Gras who went out of business when CA banned them. I cut each one in half, tightly wrapped in plastic wrap and then FoodSavered them. I got a few tips from this Michael Ruhlman piece on serving it at home:
The day I was ready to cook a piece, I sliced it into about 3/4" pieces, covered tightly with plastic wrap and put back in the fridge til I was ready to cook it. A chef friend gave me two recs. One, in addition to s&p, add some sugar. It gives a great little caramelization. He also suggested serving with grilled peaches. Definitely a great idea.
You'll want to have everything ready and plated before cooking, wine poured, etc. I have an induction cooktop and use a CI skillet. The first time I actually got it too hot. So not really smoking. Having cooked four pieces now, I find pretty consistently that it's 30 seconds on one side and 20 on the other. If you're not super careful, you'll have the loveliest and most expensive puddle of foie 'grease.' :(
I served with a beautiful but simple salad and toasted brioche along with the peaches.
The same chef recently cooked us a wonderful little pasta dish. He sautéed peas, Marcona almonds and scallions over a tubular pasta (bigger than penne) and the sauce was "foie butter," a mixture of foie gras and butter cooked til melted!!! Talk about over the top.
I'd love to hear what others do with foie gras. I understand from a fellow CH that once a year D'Artagnan has free shipping and they carry Hudson Valley foie so it will be in my future.