I purchased today a Whole Lobe of Duck Foie Gras, Grade A - Flash-Frozen from Gourmetfoodstore (it arrives tomorrow morning). Please tell me your recommendations for consumption. Obviously a simple scored sear is all I know and plan on doing to it at this point. Also need suggestions for how to pair the foie gras. The reason I am posting this in the DFW section is because I would like the suggestions to propose actual stores for buying ingredients for pairing that are local which would not be possible for someone out of state that was attempting to help me.