I've decided I'm going to make foie gras for Thanksgiving this year. But I'm totally undecided as how to prepare it. I've seen a lot of buzz lately on blogs about the torchon preparation (see recent battle between megnut.com & amateurgorumet.com). And I was thinking of giving that a go, but now I'm not sure and think maybe I should just sear off slices.
What do all you chowheads think?