I just bought about half a lobe of foie gras today. Now I pan-seared a 100g. piece of it, served with Pied-de -Mouton mushrooms, drizzled with duck "glace", I have another 100g. piece for tomorrow but that leaves me with a small 40-45g. piece coming from the end of the lobe.
I now need ideas of what to do with it. How could I incorporate it easily in a dish, can I just dice it and sear it quickly? What would you do with it?