So my husband and I ordered 4oz or Foie Gras the other night at The Strip House- an upscale steak house here in New York City. It was served with toasted baguette, or crostini. Since we have never had foie gras before I was curious if you guys could help me out... Is it always served as a pate-like item? Are there other preparations? If it were "fresh" what form would it be?
Any info is greatly appreciated.