I've just procured an entire foie gras (1.8 lbs) and would be thrilled if someone could advise me on how to cook it. I purchased it from a local (Hudson Valley, NY) producer and am interesting in loosely replicating an iteration of dish I was fortunate to eat in Paris in the mid-90's.
The recipe I am loosely hoping to replicate was a simple preparation of the entire lobe. I am attaching a picture of the foie gras at Chez L'Ami Jean in Paris that is exactly what I am going after. Just looking at the picture I can clearly tell some of the steps involved, but am hoping someone with vastly greater insight (or better internet search capabilities - I did look) can help me understand the full recipe.
And just to fill you in fully on the details, I'm planning on making a fig and port wine sauce to go with it - but clearly that doesn't effect the cooking. Yum!!