i recently took a trip to france and brought back a few cans of foie gras (duck, goose and goose with truffles). i also picked up a bottle of sauternes that someone suggested would complement them well. i'm not a foie connoisseur, so i was hoping for some guidance on how to serve. the can says to serve chilled, so i guess no cooking is required. but does it go on toast? or just plain? how about accompaniments? any advice would be greatly appreciated.